Vermicelli Rice Stick Salad with Vietnamese Shrimp

Ingredients

• 1/3 Cup Asian Fish Sauce
• 1/4 Cup Unseasoned Rice Wine Vinegar
• 3 Tablespoons White Sugar
• 1 1/2 Tablespoons Fresh Lime Juice
• 3 Large Garlic Cloves, minced
• 1/2 Teaspoon Gochugaru Chile Flakes
• 1 Pound Large Shrimp, (U16-20) peeled and deveined
• 1/2 Lemon
• 1 English Cucumber
• 4 Scallions
• 1/2 Pound Rice Sticks
• 1 Cup Fresh Mint Leaves, chopped
• 1/2 Cup Fresh Cilantro Leaves, chopped
• 2 Tablespoons Peanuts, chopped