Barbecue Shrimp & Sugar Snap Pasta Salad

Step 1: Preheat barbecue to medium-high.

Step 2: Toss shrimp with five-spice powder and olive oil.

Step 3: Thread onto skewers.

Step 4: Let marinate while preparing salad.

Step 5: Boil sugar snaps until tender-crisp, 2 minutes, then drain and rinse with cold water.

Step 6: Slice lengthwise into julienne strips (be careful-some of the peas pop out).

Step 7: Boil noodles just until tender, about 5 minutes, then drain and rinse with cold water.

Step 8: Drain well.

Step 9: Place in a large bowl with sugar snaps.

Step 10: Slice cucumber in half lengthwise (scrape out seeds if you wish).

Step 11: Thinly slice, then add to noodles along with basil, cilantro and julienned ginger.

Step 12: For the dressing place grated ginger in a small sieve set over a bowl.

Step 13: Using the back of a spoon, firmly press ginger to release juice,.

Step 14: Discard grate ginger. Stir in garlic, soy sauce, oil and honey.

Step 15: Pour over noodle mixture and toss to evenly mix.

Step 16: Barbecue shrimp, 2 minutes per side.

Step 17: Divide noodles among four bowls and top each with a skewer.