Rice Noodle Salad with Spring Vegetables, Grilled Shrimp and Citrus Ginger Dressing Serves 6
For the Grilled Shrimp
30 uncooked Black Tiger Shrimp, peeled and deveined (16-20/lb in size)
3 cloves of garlic, minced
2 tbsp. grapeseed oil
4 tbsp. Stouck Viognier (Malivoire Wine Co.)
Zest of 1 lime
4 tbsp. Smoke and Barrel Citrus Coriander and Charred Onion Rub (or your favorite lemon pepper seasoning)
2 tbsp. finely chopped lemon grass (optional)*
Instructions:
In a medium bowl, combine all of the ingredients for the shrimp marinade.Mix the marinade and shrimp together and let stand for 2 hours in the refrigerator.Heat your grill over high heat.Grill the shrimp until just cooked through, roughly 1 minute per side.Serve the shrimp hot off the grill, or if serving cold, place in the fridge and allow to chill completely.
For the Rice Noodle Salad
600g (roughly 4 cups) rice vermicelli, cooked and tossed with 2 tbsp. of grapeseed oil
1 mini cucumber, finely sliced
2 green onions, finely sliced
6 radishes, finely sliced
1 cup spring peas, finely sliced
1 cup Asian greens (such as napa cabbage or bok choy), finely sliced
1 cup bean sprouts
1⁄2 cup crispy onions (optional)*
1 small bunch cilantro or Thai basil, leaves picked and roughly chopped
1 cup Citrus Ginger Dressing (recipe below)
Instructions:
In a large bowl mix together the rice vermicelli, sliced vegetables, herbs and dressing. Top with crispy onions and serve alongside grilled shrimp.
S&B Citrus Ginger Dressing
Makes roughly 1.5 cups of dressing
2 tbsp. Smoke and Barrel Citrus Coriander and Charred Onion Rub (or your favourite lemon Pepper seasoning)
3 tbsp. soy sauce1/3 cup seasoned rice vinegar
2 tbsp. water
2 tbsp. honey
1 tbsp. fresh Ginger, grated
1 small clove garlic, grated
1⁄2 tsp. Sriracha Chili Sauce (or other favourite hot sauce)
1⁄2 cup grapeseed oil
1 tbsp. sesame oil
Instructions:
In a large bowl, whisk together Citrus Coriander and Charred Onion Rub, soy sauce, rice vinegar, water, honey, ginger, garlic and chili sauce.While continuing to mix, slowly drizzle in the oils, whisking constantly to form the vinaigrette. Store in airtight container in refrigerator.
Extra vinaigrette will keep for 2 weeks.
Enjoy!
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