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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. Piment d'Espelette (I used hot paprika instead as is mentioned in the notes for this recipe)
- 2 Tbsp. virgin olive oil (extra-)
- 18 tiger shrimp (large, deveined and butterflied, tails intact)
- 1 lemon (grated zest of)
- 1 lime (grated zest of)
- salt
- freshly ground pepper
- 1/2 lb. glass noodles (prepared according to the package instructions, drained and chilled, i used rice vermicelli noodles)
- 1 English cucumber (peeled, seeded and sliced on the diagonal)
- 4 yellow bell peppers (baby, seeded and thinly sliced)
- 4 red bell peppers (baby, seeded and thinly sliced)
- 1 carrot (peeled and julienned)
- 2 green onions (white and light green portions, thinly sliced on the diagonal)
- 2 cups green papaya (peeled, seeded and julienned, about 1 small papaya)
- 1/2 cup fresh mint leaves
- 1/2 cup cilantro leaves
- chopped fresh cilantro
- 1/4 cup roasted peanuts (chopped)
- 2 Tbsp. fresh basil leaves (julienned)
- 2 lemons
- 1/2 cup soy sauce (8 fl. oz./250 ml)
- 2 Tbsp. honey
- 2 inches fresh ginger (piece of, peeled and finely grated)
- 4 green onions (white and light green portions, thinly sliced)
- 1 Tbsp. sweet chili sauce
- 1 cup grapeseed oil (8 fl. oz./250 ml)
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