Imperial Roll-Style Grilled Shrimp Salad | RICARDO

Ingredients

• 1/4 cup (60 ml) low-sodium soy sauce
• 2 tbsp brown sugar
• 2 tbsp (30 ml) toasted sesame oil
• 1 tsp (5 ml) sambal oelek
• 1 tsp fresh ginger, finely grated
• 1 lime, zest finely grated and juiced
• 1 lb (450 g) medium shrimp (20-30), shelled with tails intact
• 1 red onion, thinly sliced
• 1/2 lb (225 g) rice vermicelli
• 3 cups (180 g) iceberg lettuce, thinly sliced
• 2 Lebanese cucumbers, cut into half-moons
• 1/4 cup (10 g) mint leaves
• 1 lime, quartered