Barbecue Shrimp And Sugar Snap Pasta Salad - Clean Eating

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb shrimp, peeled and deveined
• 2 teaspoons five-spice powder
• 1 teaspoon olive oil
• 8 ounces sugar snap peas, trimmed
• 6 ounces soba noodles
• 1/2 english cucumber
• 1/4 cup fresh basil, shredded
• 1/4 cup cilantro, chopped
• 1 tablespoon fresh ginger, julienned
• 1 tablespoon fresh ginger, grated
• 1 garlic clove, minced
• 3 tablespoons low sodium soy sauce
• 1 tablespoon olive oil
• 1 teaspoon honey

Recipe

• 1 preheat barbecue to medium-high.
• 2 toss shrimp with five-spice powder and olive oil.
• 3 thread onto skewers.
• 4 let marinate while preparing salad.
• 5 boil sugar snaps until tender-crisp, 2 minutes, then drain and rinse with cold water.
• 6 slice lengthwise into julienne strips (be careful-some of the peas pop out).
• 7 boil noodles just until tender, about 5 minutes, then drain and rinse with cold water.
• 8 drain well.
• 9 place in a large bowl with sugar snaps.
• 10 slice cucumber in half lengthwise (scrape out seeds if you wish).
• 11 thinly slice, then add to noodles along with basil, cilantro and julienned ginger.
• 12 for the dressing place grated ginger in a small sieve set over a bowl.
• 13 using the back of a spoon, firmly press ginger to release juice,.
• 14 discard grate ginger. stir in garlic, soy sauce, oil and honey.
• 15 pour over noodle mixture and toss to evenly mix.
• 16 barbecue shrimp, 2 minutes per side.
• 17 divide noodles among four bowls and top each with a skewer.