Salad with rice noodles and shrimp

Ingredients:

• 340 g peeled and deveined large shrimp (about 16 pcs.) with tails
• 1 pack (250 g) of thin rice noodles
• 3 tablespoons of sugar
• 1/3 cup fresh lime juice (from 4 limes), plus wedges for garnish
• 2 large cloves of garlic, grated
• 1 tbsp fish sauce
• 2 tablespoons of vegetable oil
• 1/2 head red leaf lettuce, thinly sliced
• 2 large grated carrots (about 2 cups)
• 1/2 English cucumber, halved and thinly sliced
• 1 red Thai bird's eye or serrano chili pepper, thinly sliced ​​(remove seeds for a milder flavor)
• 1 cup coarsely chopped fresh cilantro and/or mint

Preparation:

1. Bring a large saucepan of water to a boil. Meanwhile, combine the sugar and 2 tablespoons of hot water in a large bowl. Stir until the sugar dissolves. Add the lime juice, garlic, chili pepper, and fish sauce. Set aside 2 tablespoons of the dressing in a medium bowl and whisk with the vegetable oil. Add the shrimp and toss to coat.
2. Place the rice noodles in boiling water and cook according to package instructions. Drain, rinse under cold water, and shake off any excess liquid. Place the noodles in a bowl with the remaining dressing, add the lettuce, carrots, cucumber, and herbs, and toss to combine.
   
   Heat a grill pan over medium-high heat. Grill the shrimp until striped and cooked through, 2-3 minutes per side. Place on top of the noodles. Serve with lime wedges.