Lemongrass Shrimp over Rice Vermicelli and Vegetables

• Shrimp↗
• cup Thai fish sauce↗1⁄3
• cup sugar↗1⁄4
• tablespoons finely chopped peeled fresh lemongrass2
• tablespoon vegetable oil↗1
• garlic cloves, minced↗2
• large shrimp, peeled and deveined (about 1 1/2 pounds)↗32
• Sauce
• cup fresh lime juice↗1
• cup shredded carrot3⁄4
• cup sugar↗1⁄2
• cup Thai fish sauce↗1⁄4
• garlic cloves, minced↗2
• Thai red chili peppers, seeded and minced↗2
• Shallot oil
• cup vegetable oil↗1⁄4
• cup thinly sliced shallot3⁄4
• Remaining ingredients
• ounces rice vermicelli↗8
• cups shredded boston lettuce, divided3 1⁄2
• cups fresh bean sprouts, divided2
• cups shredded carrots, divided1 3⁄4
• medium cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups)↗1
• cooking spray
• cup chopped of fresh mint1⁄2
• cup dry-roasted unsalted peanuts, finely chopped↗1⁄2

Step-by-step instructions

1. 1

   To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.

2. 2

   To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Set aside.

3. 3

   To prepare shallot oil, heat 1/4 cup oil in a small saucepan over medium heat. Add shallots; cook 5 minutes or until golden brown.

4. 4

   Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.

5. 5

   To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water. Let stand 20 minutes.

6. 6

   Drain. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.

7. 7

   To cook shrimp, prepare the grill to medium-high heat.

8. 8

   Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done.

9. 9

   Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tablespoons of sauce, and about 1 tablespoon fried shallots. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.