Grilled Shrimp and Rice Noodle Salad

• 1/2 pound uncooked medium shrimp, peeled and de-veined
• 1/2 tablespoon low-sodium soy sauce
• 1/2 teaspoon grated lime zest

• 4 ounces dry rice stick noodles

• 1 ounce lime juice
• 1 1/2 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons honey
• 1/2 tablespoon sesame oil
• 1/2 teaspoon grated lime zest
• 1/4 teaspoon anchovy paste
• 4 dashes hot pepper sauce
• 1 cloves garlic, minced

• 3/4 cup diced fresh mango
• 1/2 cup shredded Napa cabbage
• 1 carrot
• 1 ounce chopped fresh cilantro
• 1 tablespoon chopped fresh basil

• 8 cherry tomatoes
• 3 skewers

Preheat grill for medium heat and lightly oil the grate.

Combine shrimp, 1 tablespoon soy sauce, and lime zest in a bowl. Allow shrimp to marinate at room temperature while preparing remaining ingredients.

Bring a large pot of water to a boil. Add rice stick noodles to boiling water and remove from heat. Cook until noodles have cooked through, but are still firm to the bite, 3 to 5 minutes. Rinse will cold water until chilled; drain well.

1. Whisk lime juice, remaining 3 tablespoons soy sauce, honey, sesame oil, remaining 1 teaspoon lime zest, anchovy paste, garlic and hot pepper sauce in a large bowl.
2. Add mango, cabbage, carrots, cilantro and basil and toss to coat. Stir rice noodles into vegetable mixture until combined; set aside.

1. Thread about 8 shrimp on 4 wooden skewer by piercing shrimp through the tail and the upper body. Pierce cherry tomatoes onto remaining 2 skewers.
2. Place shrimp and tomato skewers on preheated grill. Cook tomatoes until they begin to split, about 3 minutes per side; transfer to a platter.
3. Continue to cook shrimp until they are bright pink on the outside and is no longer transparent in the center, 2 to 3 minutes more.
4. Remove tomatoes and shrimp from skewers.

Transfer noodle salad to a large platter. Surround salad with tomatoes and shrimp; drizzle any remaining lime dressing over shrimp.