It’s a lazy Monday, one of my last days off for a while. In anticipation of yet another rainy evening, I decided to put together a simple dinner while the sun is still out. Even better, I’m making use of some of our most abundant backyard herbs.
Grilled Shrimp with Mint and Basil
1 pound shrimp, peeled and deveined, tails intact
Salt and pepper to taste
1/3 cup fresh lime juice
2 teaspoons fish sauce
1 tablespoon plus 1 teaspoon sesame oil
2/3 cup vegetable oil
1 garlic clove, minced
10 fresh mint leaves, thinly sliced
10 fresh basil leaves, thinly sliced
1 pound rice noodles, cooked as per package instructions
- Coat shrimp in 1 teaspoon of the sesame oil and salt and pepper to taste. Arrange on skewers and grill over moderately high heat just until cooked through (about 5 minutes on each side).
- Meanwhile, whisk together the lime juice, fish sauce, remaining sesame oil, vegetable oil, garlic, mint, and basil.
- Remove shrimp from the grill and toss immediately with the dressing. Pour the shrimp and dressing over the rice noodles. Serve warm or cold.