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

  2 tablespoons finely grated 4.99
• Kroger® Whole Garlic Bulbs

  1 clove, finely grated 2.49
• Fresh Organic Limes - Each

  2 limes, juiced 1.50
• Neutral oil

  1 tablespoon
• Soy sauce

  3 tablespoons, plus more to taste
• Honey or sugar

  2 teaspoons
• Toasted sesame oil

  2 teaspoons
• Salt and black pepper

  to taste

Instructions

1. Cook the rice noodles according to package directions, then rinse under cool water and drain very well. Cut into shorter lengths with kitchen scissors if desired.
2. Make the dressing: whisk together the lime juice, soy sauce, honey or sugar, toasted sesame oil, grated ginger, grated garlic, and black pepper. Taste and adjust with a pinch of salt or a little more soy sauce if you want it saltier.
3. Pat the shrimp dry and season lightly with salt and black pepper.
4. Heat the 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.
5. Add about one-third of the dressing to the skillet and toss the shrimp for 30 seconds, just until glossy and coated. Remove from heat.
6. In a large bowl, toss the cooked noodles with the snap peas, cucumber, radishes, mint, cilantro, and remaining dressing. Taste and adjust with salt, soy sauce, or lime juice as needed.
7. Arrange lettuce leaves on plates. Fill each leaf with the dressed noodle-vegetable mixture and top with warm shrimp.
8. Serve immediately, spooning any extra dressing from the bowl over the lettuce cups.