Salad with rice noodles and grilled shrimp

Ingredients:

• 450 g king prawns, peeled and gutted
• 220 g of thin rice noodles
• 1 head of cabbage romaine lettuce, cut into thin strips
• 2 medium carrots, coarsely grated
• 2.5 cups of a mixture of chopped herbs, such as cilantro, basil and mint
• 1 cup mung bean or soybean sprouts
• 1/4 cup plus 2 tablespoons fish sauce
• 2 limes (zest of one, juice of 2 limes)
• 3 tablespoons of vegetable oil
• 1/2 jalapeño pepper, thinly sliced ​​(remove seeds for less heat)
• 1 tbsp. sugar
• 2 grated garlic cloves

Preparation:

1. Prepare the rice noodles as directed on the package. Drain and rinse the noodles under cold water to cool. Then cut them into small pieces with kitchen scissors.
2. Meanwhile, prepare the dressing: In a small bowl, combine 1/4 cup fish sauce, the juice of 1 lime, 2 tablespoons vegetable oil, the jalapeño pepper, sugar, half the garlic, and 1/2 cup water. Set aside.
3. Preheat a grill or grill pan to medium-high heat. In a medium bowl, combine the zest and juice of the remaining lemon, the remaining garlic, 1 tablespoon of vegetable oil, and 2 teaspoons of fish sauce. Add the shrimp and toss to combine. Cook for 2 minutes per side until they are opaque and lightly charred.
4. In a large bowl, combine the noodles, romaine lettuce, carrots, herbs, and bean sprouts. Gradually add the desired amount of dressing and toss to combine. Divide among plates, top with the shrimp. Drizzle with more dressing.