Letty Ernst, San Francisco
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story; Styling: Randy Mon

Recipe Summary

total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Heat grill to medium (350° to 450°). Cook noodles according to package directions. Drain, rinse under cold water, and chill until ready to use.

  • 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.

  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

340 calories; calories from fat 42%; protein 27g; fat 16g; saturated fat 2.3g; carbohydrates 22g; fiber 2.5g; sodium 1100mg; cholesterol 172mg.
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