Grilled Shrimp with Noodles Salad

.25 pound(s)	angel-hair pasta or spaghetti
.25 pound(s)	(cut into thirds) sugar snap peas
	juice of 1 lime
2 teaspoon(s)	sugar
.75 teaspoon(s)	(such as Thai Kitchen brand) Asian chili paste
1 teaspoon(s)	rice or apple cider vinegar
	Kosher salt, to taste
.5 cup(s)	vegetable oil, plus extra for drizzling
4 cup(s)	shredded cabbage
3	carrots, julienned
1	scallion, thinly sliced
.33 cup(s)	cilantro leaves, chopped
16 large	(tails intact) shrimp, peeled and deveined
	Freshly ground pepper, to taste

Soak four 8-inch wooden skewers in water for at least 30 minutes to keep them from burning on the grill.
Cook pasta in boiling salted water according to package directions. Add snap peas 2 minutes before the end of cooking time. Drain pasta and peas, rinse with cold water and set aside.
Cook pasta in boiling salted water according to package directions. Add snap peas 2 minutes before the end of cooking time. Drain pasta and peas, rinse with cold water and set aside.
Oil grill grates and preheat grill to medium-high. Thread 4 shrimp onto each skewer; season with salt and pepper and drizzle lightly with oil. Place skewers on hot grill rack and cook until well browned, about 3 minutes on each side.
To serve, divide noodle salad among 4 plates. Top each serving with a shrimp skewer and garnish with more cilantro, if you like.

Photo: Philip Friedman for Studio D

Serves	4
Yield	4 servings
Prep Time	--
Cook Time	--
Total Time	--
Oven Temp	--
Edit serving size Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

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