Ingredients:

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 3 tablespoons (45 mL) olive oil
  • 2 tablespoons (30 mL) fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon (5 g) paprika
  • 1 teaspoon (5 g) salt
  • ½ teaspoon (2 g) black pepper
  • ¼ teaspoon (1 g) red pepper flakes (optional)
  • 8 oz (225 g) vermicelli noodles
  • 1 tablespoon (15 mL) sesame oil
  • 1 cup (150 g) bell peppers, thinly sliced
  • 1 cup (150 g) carrot, julienned
  • 1 cup (150 g) cucumber, julienned
  • ¼ cup (60 mL) fresh cilantro, chopped
  • 2 tablespoons (30 mL) fish sauce
  • 1 tablespoon (15 mL) honey or agave syrup
  • 1 tablespoon (15 mL) rice vinegar

Instructions:

  1. In a bowl, combine olive oil, lime juice, garlic, paprika, salt, pepper, and red pepper flakes. Add shrimp and toss to coat. Let marinate for at least 30 minutes.
  2. Bring a pot of water to a boil. Cook vermicelli noodles according to package instructions. Drain and rinse under cold water.
  3. In a pan, heat sesame oil over medium heat. Add sliced bell peppers, carrots, and cucumber. Sauté for 2-3 minutes until slightly tender but still crisp.
  4. Preheat the grill or grill pan over medium-high heat. Thread shrimp onto skewers for easy handling. Grill shrimp for about 2-3 minutes per side, or until they are pink and opaque.
  5. Whisk together fish sauce, honey (or agave), and rice vinegar in a small bowl.
  6. In a serving platter, spread the vermicelli. Top with the sautéed vegetables and grilled shrimp. Drizzle with dressing and garnish with fresh cilantro.