Vietnamese Shrimp Vermicelli (Angel Hair Salad)

INGREDIENTS:

• Well Lean Angel Hair - 1 Serving
• Fish sauce - 2 tablespoons
• Sugar (White Granulated) - 1/2 tablespoon
• Lime juice - 1 tablespoon
• Salt and Pepper - as desired
• Chili (optional)
• Shrimp (frozen, medium, peeled, tail off shrimp used for this recipe) - 7ozs
• Diced Basil
• Sliced Lettuce - 1/2 cup
• Sliced Pickled Carrots - 1/2 cup
• Sliced cucumber - 1/2 cup
• Pickled White radish - 1/2 cup

DIRECTION

1. Pickle shaved carrot and radish in mixture of equal parts water, lime, and sugar
2. Defrost shrimp if you are using frozen
3. Once thawed, pan sear shrimp with oiled skillet
4. Season shrimp to taste (salt, pepper, and a few dashes of fish sauce used for this recipe)
5. Rinse Well Lean Angel Hair under water and strain until dry
6. Add angel hair, lettuce, sliced cucumber, pickled carrot and radish, and shrimp to plate/bowl
7. Make fish sauce with equal parts water, lime juice, sugar, and fish sauce (chili if wanted)
8. Drizzle fish sauce mixture over noodles to taste
9. Enjoy!

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