“Thanks for inviting me to play with you! Stop by the tavern when you’re in Kilika, okay?”
- 1 8.8-oz. package of soba noodles
- 3 tablespoons organic expeller-pressed canola oil
- 1 tablespoon peanut oil
- ¼ cup tamari or soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon rice vinegar
- 2 large shallots, peeled and thinly sliced into rings
- 6 garlic cloves, peeled and coarsely chopped
- 1 teaspoon freshly grated lime zest
- 2 tablespoons fresh lime juice
- 1 pound large shrimp, shelled and deveined
- Sea salt, to taste
- 2 green onions, chopped
- ¼ cup chopped cilantro
- ½ teaspoon crushed red pepper
- Lime wedges
Bring a large pot of water to a boil. Add the noodles and cook, stirring, until tender, about 4 minutes. Drain and rinse under cold water.
In a bowl, combine 1 tablespoon of canola oil and 1 tablespoon of peanut oil with the tamari or soy sauce, brown sugar, and vinegar. Add the noodles and toss. Divide between 4 bowls.
In a skillet, heat 1 tablespoon of canola oil. Add the shallots and cook over moderate heat, stirring, until golden brown and crisp, about 3 minutes. Using a slotted spoon, transfer the shallots to paper towels.
Add the garlic to the skillet and cook over low heat until golden and crisp, about 2 minutes. Transfer the garlic to the paper towels.
Prepare a grill for high heat. In a bowl, combine the lime zest and juice with the remaining 1 tablespoon of canola oil. Stir in the shrimp and season with salt. Grill the shrimp in a basket, turning once, until glazed and just white throughout, about 3 minutes.
Sprinkle each bowl with green onions, cilantro, red pepper, fried shallots, and garlic. Arrange the shrimp on top and serve with lime wedges.
Makes 4 servings. Per serving: 488 calories, 17.3 g. fat, 1.7 g. saturated fat, 4.6 g. poly. fat, 8.1 g. mono. fat, 172.4 mg. cholesterol, 1310.1 mg. sodium, 399.9 mg. potassium, 47.6 g. carbohydrates, 2.5 g. fiber, 34.2 g. protein, vitamin A 9%, vitamin C 5%, calcium 9%, iron 35%