1. In a bowl, combine the lime juice with the fish sauce, sugar, oil, chile, lime leaf and oyster sauce. 2. In another bowl, toss the shrimp with half of the chile-lime dressing. 3. Cover and refrigerate for 30 minutes. 4. Meanwhile, in a large heatproof bowl, cover the cellophane noodles with warm water. 5. Let stand until pliable, 5 minutes. 6. Light a grill. 7. Drain the cellophane noodles; using scissors, cut the noodles into 2-inch lengths and return them to the bowl. 8. Cover the noodles with the boiling water and let stand until they are softened, about 1 minute & drain well. 9. Season the shrimp with salt and pepper and grill over high heat until just tender, about 1 minute per side. 10. In a bowl, toss the shrimp with the cellophane noodles, scallions, mint, cilantro, basil and the remaining dressing. 11. Mound the salad on plates or a platter. 12. Sprinkle with the peanuts and serve with lime wedges. 13. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
