Grilled Sesame Shrimp Over Crunchy Herb Salad | Cucumbers | Boston Organics

Ingredients

• 1 pound large shrimp, peeled and deveined
• ¼ cup fish sauce
• 1 tablespoon toasted sesame oil
• 2 teaspoons crushed red chile flakes
• Kosher salt, freshly ground pepper
• 1 tablespoon gochujang (Korean red pepper paste)
• 2 tablespoons rice wine vinegar
• ½ teaspoon toasted sesame oil
• Kosher salt
• 2 cups fresh parsley, mint, cilantro, or basil, torn if large
• 2 medium carrots, peeled, julienned (about 1 cup)
• ½ medium English cucumber, halved lengthwise and thinly sliced into half-moons
• 2 large radishes, halved lengthwise and thinly sliced into half-moons (about ½ cup)
• 1 teaspoon toasted sesame seeds, plus more for serving
• Lime wedges, for serving