If you are like me, I like good old-fashioned cooking: something that is easy to fix when it is hot. I love salads. Hope you enjoy this one.
RICE NOODLE–SHRIMP SALAD
8 oz. vermicelli rice noodles
2 limes – juiced – 1 zested
3 T vegetable oil
½ Jalapeno pepper, sliced thin
2 garlic cloves, grated
1 lb. large shrimp, peeled (deveined)
1 Romaine lettuce heart – thin sliced
2 medium carrots (grated)
2 ½ c herbs (chopped cilantro, basil and mint)
1 c bean sprouts
Cook the rice noodles, drain under cold water. Make dressing – whisk the juice of 1 lime, 2 T vegetable oil, the Jalapeno pepper, sugar, half of garlic and ½ cup water in bowl. Set aside. Heat grill. Combine zest of lime and juice and remaining garlic, 1 T veg. oil. Add the shrimp and toss to coat. Grill the shrimp about 2 minutes per side. Toss noodles, romaine, carrots, herbs and bean sprouts in a large bowl. Add enough dressing to coat. Toss. Divide among the bowls and top with shrimp. Drizzle with dressing. Will serve four.
This seemed hard, but it’s not, so enjoy.
Like I always say live, laugh, love and spend time with family and friends. God bless you all.
June 16, 2021 at 11:00AM
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WHAT'S COOKING? Rice noodle-shrimp salad | Society | yourgv.com - YourGV.com
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