Pot And Pantry Bbq Shrimp Vermicili.docx

FLIP AND DRIP BBQ Shrimp Vermicelli Ingredients Rice Sticks Shrimp, Shelled but leave the tail intake and deveined Lettuce leaf, thinly cut Small Cucumber, cut into thin strips Fresh Bean Sprouts Carrot, Peeled and cut into thin strips Some cilantro leaves, Coarsely chopped some mint leaves, Coarsely chopped Some perilla leaves, Coarsely chopped Roasted Peanut Coarsely ground BBQ SHRIMP MARINADE: An amount of fish sauce Heavy dashes black pepper powder Tumeric Powder METHOD Cook the rice sticks according to the package instructions. Rinse with cold water thoroughly after cooking, drain in a colander and set aside. Marinade the shrimp with all the ingredients in the BBG Shrimp Marinade for 30 minutes. Prepare and cut all the vegetables and herbs. Fire up your BBQ pit and grill the shrimp until they are properly cooked. Sprinkle some ground peanuts and pour some fish sauce into the noodles. FISH SAUCE: ¼ cup fish sauce ½ Cup Warm Water ¼ Cup sugar/ More if you like sweeter 3 tablespoon lime juice Method: Add fish sauce, water, sugar and lime juice in a small bowl and mix well. Make sure the sugar is completely dissolved.

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