Asian Shrimp and Zucchini Skewers with Noodle Salad

Asian Shrimp and Zucchini Skewers with Noodle Salad
Photo by Thomas J. Story

Ingredients

  • ½ pound zucchini, halved lengthwise and sliced 1/2 in. thick
  • Zest and juice of 1 lime
  • 2 ounces flat rice-stick noodles
  • ¼ cup thinly sliced fresh mint
  • 4 cups lightly packed torn butter or red-leaf lettuce
  • 2 ½ tablespoons soy sauce
  • ½ teaspoon finely chopped fresh ginger
  • + 11 more ingredients
    • ¼ cup olive oil
    • ¾ teaspoon Asian chili garlic sauce
    • ½ pound zucchini, halved lengthwise and sliced 1/2 in. thick
    • 3 garlic cloves, finely chopped
    • 1 pound large peeled, deveined shrimp (about 24)
    • Zest and juice of 1 lime
    • 2 ½ tablespoons soy sauce
    • 1 ½ teaspoons Thai fish sauce
    • ¼ cup thinly sliced red onion
    • 2 tablespoons seasoned rice vinegar
    • ¼ cup chopped cilantro

1. Whisk together garlic, lime zest and juice, sauces, ginger, and oil in a small bowl. Toss shrimp and zucchini in a medium bowl with 1/4 cup sauce mixture to coat. 2. Heat grill to medium (350° to 450°). Cook noodles according to package directions. Drain, rinse under cold water, and chill unti...

View full recipe at My Recipes

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