Careme

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off

  12 oz, thawed if frozen 6.99
• A Taste of Thai® Vermicelli Rice Noodles

  4 oz 4.49
• Gotham Greens® Butterhead Lettuce

  1 head or package, leaves separated 4.99
• Kroger® Sugar Snap Peas

  4 oz, thinly sliced 3.99
• Cucumber

  1/2 cucumber, thinly sliced 0.99
• Kroger® Radishes

  4 radishes, thinly sliced 1.99
• Mint

  1/4 cup leaves, torn 1.49
• Organic Cilantro

  1/4 cup chopped 2.50
• Ginger Root

  1 tablespoon finely grated 4.99
• Kroger® Whole Garlic Bulbs

  1 clove, minced 2.49
• Fresh Organic Limes - Each

  1 lime, juiced 1.50
• Neutral oil

  1 tablespoon
• Soy sauce

  1 1/2 tablespoons
• Honey or sugar

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Black pepper

  to taste

Instructions

1. Cook the rice noodles according to package directions, then rinse under cool water and drain well. Cut into shorter lengths with kitchen scissors if desired.
2. In a small bowl, whisk together lime juice, soy sauce, honey or sugar, sesame oil, grated ginger, minced garlic, and black pepper.
3. Pat the shrimp dry. Heat neutral oil in a large skillet over medium-high heat. Add the shrimp and cook 1–2 minutes per side, until pink and just cooked through.
4. Pour half the ginger-lime sauce over the shrimp and toss for 30 seconds. Remove from heat.
5. In a bowl, toss the cooked noodles with the remaining sauce, snap peas, cucumber, radishes, mint, and cilantro.
6. Arrange lettuce leaves on plates. Fill each leaf with the noodle-vegetable mixture and top with warm shrimp.
7. Serve immediately with extra lime wedges if you have them.