Shrimp with Vegetable Noodle Salad

The sweet and salty dressing in this veggie loaded salad is sure to make you smile. 

Recipe adapted from Food Network

Ingredients:

2 pounds shrimp peeled and devined

Marinade/Dresssing-

3 tablespoons fish sauce

¼ cup lime juice and zest from 2 limes

¼ cup extra virgin olive oil

¼ cup rice wine vinegar

2 tablespoons honey

2 cloves garlic

Salad-

1 jalapeno diced

1-2 large carrots into spiral noodles or 1 cup matchstick carrots

1 zucchini cut into spiral noodles

1 beet peeled and sliced into noodles or thin slices

½ cup fresh mint leaves

1-2 scallions diced

¼ cup roasted salted peanuts

Directions:

1. Whisk the fish sauce, lime juice and zest, olive oil, rice wine vinegar, honey, and garlic in a medium bowl. 
2. Add half the sauce to marinate the shrimp for 15 minutes before cooking.
3. Add jalapeno, carrots, zucchini, and beet to a large bowl and mix to combine.  Pour the other half of the dressing over the noodles.  Let marinate at room temperature.
4. Grill the shrimp on medium heat for 2-3 minutes per side or sauté over medium heat until just pink stirring often.
5. Add shrimp to the noodles and mix. 
6. Garnish with mint, scallions, and peanuts.
7. Note: I served this over ramen noodles with broccoli and carrots sautéed with soy sauce and brown sugar for my children.