Vietnamese-Style Herb & Rice Noodle Salad with Grilled Shrimp

For the salad

• 8 oz rice vermicelli noodles
• 1 lb shrimp peeled and deveined
• 1 tbsp olive oil
• 2 cups shredded lettuce
• 1 cup carrot grated
• 1 cup cucumber sliced
• 0.5 cup fresh mint leaves
• 0.5 cup fresh cilantro leaves
• 0.25 cup unsalted peanuts crushed

For the nuoc cham

• 3 tbsp lime juice
• 1 tbsp fish sauce low-sodium
• 1 tsp honey
• 1 clove garlic minced
• 0.5 red chile minced
• 3 tbsp water

1. Cook rice vermicelli according to package directions; drain, rinse with cold water, and set aside.
2. Toss shrimp with olive oil; grill or pan-sear over medium-high heat 2-3 minutes per side until pink and cooked through.
3. Whisk together lime juice, low-sodium fish sauce, honey, garlic, chile, and water for the nuoc cham dressing.
4. Divide noodles among bowls; top with lettuce, carrot, cucumber, mint, cilantro, and grilled shrimp.
5. Drizzle with nuoc cham, sprinkle with crushed peanuts, and serve immediately.