Shrimp and Rice Vermicelli Salad

1. 1

   In a medium saucepan combine the water, white wine, bay leaves, lemon, green onions, garlic and red pepper flakes and bring to a boil.

2. 2

   Add shrimp and cook for approximately 5 minutes or until shrimp are pink and cooked through.

3. 3

   Remove from heat and drain.

4. 4

   Set aside to cool and refrigerate until ready to use.

5. 5

   Bring a large saucepan of water to boil; add rice noodles immediately remove from heat and allow the noodles to soak in the water until they turn translucent.

6. 6

   Drain and rinse with cold water.

7. 7

   Using scissors, cut the noodles into shorter lengths if desired.

8. 8

   In a medium bowl whisk together olive oil, rice vinegar, lemon rind and Dijon mustard; set aside or refrigerate until ready to use.

9. 9

   In a large bowl add shrimp, rice noodles, red bell pepper, chile pepper, carrot , Feta and fresh basil, stir in dressing to combine well.

10. 10

    This salad is best made ahead of time and refrigerated for full flavour.

* Per serving · 4 servings · Values may vary.

No additional tips available.