Ingredients
3/4 pound (about 16) large shrimp, shelled and deveined
1/2 cup fresh mint, coarsely chopped
1 garlic clove, minced
1 tablespoon plus 1 teaspoon fresh lemon juice
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1 tablespoon Asian chili sauce
1 tablespoon vegetable oil
1 teaspoon sugar
1 package cellophane noodles (3 3/4 ounces)
Coarse salt and cayenne pepper, to taste
1 cucumber, julienned
1 fresh Thai chile, thinly sliced
1 lime, quartered
Preparation
Combine shrimp, mint, garlic, lemon juice, and 1/4 cup olive oil in a medium bowl. Cover, and refrigerate for 1 hour.
Meanwhile, whisk together lime juice, fish sauce, chili sauce, vegetable oil, and sugar. Let stand until ready to use.
Place noodles in a large bowl. Bring a pot of water to a boil; pour over noodles. Let stand until softened, 6 to 8 minutes. Drain, and rinse under cold water.
Remove shrimp from marinade, and season with salt and cayenne. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer. Cook until golden and cooked through, about 1 minute per side.
Divide noodles among 4 serving bowls. Top with shrimp, cucumber, and chile. Drizzle lime juice mixture over the top, and serve with lime wedges.
