Grilled Shrimp and Noodle Bowl

This light and tasty spring recipe is great for those on a gluten free diet since it uses rice noodles. Find them in the Asian foods department at your grocery store.

Ingredients for 4 servings:

14 ounces flat rice noodles

½ cup fresh lime juice

1/3 cup fish sauce

½ cup packed light brown sugar

2 cloves garlic, finely chopped

1 to 2 teaspoons Asian chili sauce (such as Sriracha)

1 pound medium-large shrimp, peeled and deveined

10-12 stalks of asparagus, trimmed

5 ounces shiitake mushrooms, trimmed

1 medium carrot, shredded

½ cup fresh cilantro, chopped (optional)

Directions:

1. Bring a large pot of water to a boil. Add the noodles and cook as the label directs; drain and rinse with cold water.

2. Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic, chili sauce and 1/3 cup water in a medium bowl.

3. Transfer 1/4 cup of the marinade to another bowl and toss with the shrimp. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate 10 minutes at room temperature. Toss the noodles with the remaining marinade.

4. Heat a grill or grill pan to medium-high. Grill the shrimp, asparagus and mushrooms until the shrimp is just cooked through and the asparagus is slightly tender, 2 to 3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.

5. Divide the noodles among bowls and top with the shrimp, asparagus, mushrooms, carrot and cilantro.

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