Barbecue Shrimp & Sugar Snap Pasta Salad
November 14, 2015
""This is out of a Clean Eating magazine.""
- FOR DRESSING
- Serving Size: 1 (278.3 g)
- Calories 503.6
- Total Fat - 6.2 g
- Saturated Fat - 0.9 g
- Cholesterol - 142.8 mg
- Sodium - 1904.2 mg
- Total Carbohydrate - 93.4 g
- Dietary Fiber - 0.5 g
- Sugars - 57.6 g
- Protein - 23 g
- Calcium - 96.5 mg
- Iron - 1.9 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.3 mg
Preheat barbecue to medium-high.
Toss shrimp with five-spice powder and olive oil.
Thread onto skewers.
Let marinate while preparing salad.
Boil sugar snaps until tender-crisp, 2 minutes, then drain and rinse with cold water.
Slice lengthwise into julienne strips (be careful-some of the peas pop out).
Boil noodles just until tender, about 5 minutes, then drain and rinse with cold water.
Place in a large bowl with sugar snaps.
Slice cucumber in half lengthwise (scrape out seeds if you wish).
Thinly slice, then add to noodles along with basil, cilantro and julienned ginger.
For the dressing place grated ginger in a small sieve set over a bowl.
Using the back of a spoon, firmly press ginger to release juice,.
Discard grate ginger. Stir in garlic, soy sauce, oil and honey.
Pour over noodle mixture and toss to evenly mix.
Barbecue shrimp, 2 minutes per side.
Divide noodles among four bowls and top each with a skewer.
Tips & Variations
No special items needed.