8 ounces rice noodles

1 stalk lemongrass, finely minced (inner core only)

1 cup citrus fruit (oranges, grapefruit, tangerines, etc.) peeled, sectioned, and chopped

⅓ cup chopped peanuts, plus extra for garnish

1 medium tomato, peeled, seeded, and chopped

3 green onions, sliced

⅓ cup chopped mint leaves

⅓ cup chopped cilantro, plus extra for garnish

½–1 teaspoon dried red pepper flakes

1 clove garlic, minced

1 tablespoon brown sugar

¾ cup lime juice (approximately 4–5 limes)

2 tablespoons fish sauce

24 medium shrimp, peeled and deveined

1 tablespoon vegetable oil

Salt and ground pepper to taste

• Soak the rice noodles in hot water for 10 to 20 minutes or until soft. While the noodles are soaking, bring a large pot of water to boil.

• Meanwhile, in a large bowl, mix together the lemongrass, citrus, peanuts, tomato, scallions, mint, and cilantro.

• In a small bowl, combine the red pepper flakes, garlic, sugar, lime juice, and fish sauce. (Adjust seasoning to your taste.)

• Drain the noodles from their soaking liquid and add them to the boiling water. When the water returns to a boil, drain them again and rinse thoroughly with cold water. Allow the noodles to drain thoroughly.

• Add the noodles and the dressing to the citrus mixture and toss to combine. Set aside.

• Brush the shrimp with the vegetable oil and season with salt and pepper. Grill or saut� for approximately 2 minutes per side or until done to your liking.

• To serve, mound the noodles in the center of a serving platter. Place the grilled shrimp on top and garnish with peanuts and cilantro.