Asian Shrimp and Zucchini Skewers with Noodle Salad

Ingredients

• 3 garlic cloves, finely chopped
• Zest and juice of 1 lime
• 1 1/2 teaspoons Thai fish sauce
• 3/4 teaspoon Asian chili garlic sauce
• 2 1/2 tablespoons soy sauce
• 1/2 teaspoon finely chopped fresh ginger
• 1/4 cup olive oil
• 1 pound large peeled, deveined shrimp (about 24)
• 1/2 pound zucchini, halved lengthwise and sliced 1/2 in. thick
• 2 ounces flat rice-stick noodles
• 2 tablespoons seasoned rice vinegar
• 1/4 cup thinly sliced fresh mint
• 4 cups lightly packed torn butter or red-leaf lettuce
• 1/4 cup chopped cilantro
• 1/4 cup thinly sliced red onion

Preparation

1. 1. Whisk together garlic, lime zest and juice, sauces, ginger, and oil in a small bowl. Toss shrimp and zucchini in a medium bowl with 1/4 cup sauce mixture to coat.
2. 2. Heat grill to medium (350° to 450°). Cook noodles according to package directions. Drain, rinse under cold water, and chill until ready to use.
3. 3. Thread shrimp and zucchini alternately on 8 metal skewers (8 to 10 in.). Oil cooking grate, using tongs and a wad of oiled paper towels. Grill skewers, turning once, until shrimp are cooked through and zucchini are tender-crisp, about 7 minutes total.
4. 4. Whisk vinegar into small bowl of sauce mixture to make salad dressing. In a medium bowl, toss mint, butter lettuce, rice noodles, cilantro, and red onion with dressing until coated. Divide salad among plates and set skewers alongside each serving.
5. Note: Nutritional analysis is per serving.