Grilled Shrimp Rice Noodle Bowl recipe

2 servings

8 large fresh shrimp, peeled and deveined

3 tablespoons olive oil

3 cloves garlic

1/2 cup fresh mint

1/4 cup chopped fresh cilantro

3 tablespoons fish sauce

2 tablespoons honey

1 lime, juiced

1/4 teaspoon ground white pepper

2 tablespoons fresh ginger root, minced

3/4 cup shredded cabbage

1 (6.75 ounce) package dried rice noodles

Coat shrimp with olive oil and grill over high heat until golden, turning once.

While shrimp are cooking, combine garlic, 1/4 cup mint, cilantro, fish sauce, honey, lime juice and white pepper in food processor or blender.

Puree until smooth.

After turning the shrimp, bring a large pot of water to boil, add noodles and cabbage and cook for two minutes; drain.

Mince the remaining 1/4 cup mint.

Serve noodles and cabbage in a bowl, topped with sauce and shrimp, and garnished with mint.