Shrimp and Noodle Salad
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.
I like the noodle and fruit mixture in this recipe so much, I even eat it without the shrimp. Or, you can top the noodles with anything you like — grilled scallops, grilled chicken, or grilled pork tenderloin.