Preheat a charcoal or gas grill for direct cooking over medium heat (350 degrees).
These colorful bowls have everything you love about classic spring rolls—crunch, fresh veggies, sweet shrimp and a tangy lemongrass sauce.
Servings and Ingredients
|1 (12-oz.) pkg. Fish Market frozen cooked tail-on, peeled & deveined shrimp (51 to 60 ct.), thawed|
|1 c. Culinary Tours lemongrass tamarind sauce, divided|
|½ (8.8-oz.) pkg. vermicelli rice noodles|
|1 (5-oz.) pkg. cut butterhead lettuce, torn into bite-size pieces (about 4 cups)|
|¼ c. lightly packed fresh basil leaves|
|¼ c. lightly packed cilantro leaves|
|1 medium cucumber, cut into ¼-in.-thick slices|
|1 c. prepackaged shredded carrots|
|White sesame seed, for garnish|
Things To Grab
- Charcoal or gas grill
- Paper towels
- 6 (10-in.) skewers
- Silicone pastry brush
- Large saucepan
- Large bowl
- 6 shallow serving bowls
Pat shrimp dry with paper towels. Thread shrimp onto 6 (10-in.) skewers; brush with ¼ cup lemongrass tamarind sauce.
Grill shrimp for 1 to 3 minutes or until shrimp are heated through, turning halfway through.
Meanwhile, cook noodles according to pkg. directions. Rinse with cold water; drain and set aside.
Place lettuce, basil and cilantro in a large bowl; toss to combine. To assemble bowls, place 2 Tbsp. remaining sauce in the bottom of each of 6 shallow serving bowls; top with lettuce mixture. Arrange noodles, cucumber, carrots and shrimp on top in small mounds. Garnish with sesame seed, if desired. Serve; toss to combine while eating.
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 90mg
- Sodium: 950mg
- Total Carbohydrates: 30g
- Protein: 13g