Shrimp Noodle Salad

• portions: 4 servings

Ingrédients

⅓ cup fresh lime juice

2 tsp. honey

1 serrano chile, very thinly sliced

1 1" piece ginger, peeled, finely grated

1 garlic clove, finely grated

1 Tbsp. plus 1½ tsp. fish sauce

4 Tbsp. extra-virgin olive oil, divided

Kosher salt

1 lb. large shrimp (preferably wild), peeled, deveined

6 oz. bean thread (cellophane or glass) noodles

1 English hothouse cucumber, halved lengthwise, thinly sliced crosswise

½ cup salted, roasted peanuts, crushed, divided

1 cup basil leaves

Instructions

Stir lime juice and honey in a small bowl until honey dissolves. Mix in chile, ginger, garlic, fish sauce, and 3 Tbsp. oil; season dressing with salt.

Toss shrimp and 2 Tbsp. dressing in a medium bowl to coat; let sit 10 minutes.

Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and ¼ cup peanuts; toss well.

Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Pour off any liquid from shrimp and pat dry; season all over with salt. Cook shrimp, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil, and toss well to combine.

Divide noodle salad among bowls and top with remaining peanuts.