Thai Grilled Prawns with Emerald Noodles

1. 1

   Bring a large pot of salted water to the boil.

2. 2

   Preheat the grill to medium-hot.

3. 3

   Put the skewers in a pan of water to soak.

4. 4

   Use a serrated knife to cut the shrimp lengthwise along the back of the shell, stopping short of cutting all the way through, to butterfly them.

5. 5

   Rinse and drain the shrimp and put them in a large bowl.

6. 6

   Add 1/4 cup of the mint, 1/4 cup of the cilantro, and the basil, chiles, olive oil, lime juice, fish sauce, garlic, sugar, and salt.

7. 7

   Toss well to coat.

8. 8

   Remove the skewers from the water and thread 3 shrimp on each skewer through both the head and tail ends to hold them in their natural C shape.

9. 9

   Cook the capellini in the boiling water until al dente.

10. 10

    Drain, rinse with cool water, drain again, and transfer to a large bowl.

11. 11

    Coat with the emerald sauce, tossing with two spoons until the noodles are evenly coated.

12. 12

    Set aside.

13. 13

    (The pasta is best served at room temperature.)

14. 14

    Grill the shrimp over medium-hot heat until they are cooked through, 3 to 4 minutes per side.

15. 15

    Use a fork to spiral the noodles, making a nest at the center of each plate.

16. 16

    Serve 2 shrimp skewers crisscrossed atop the noodles for an entree, or 1 for an appetizer.

17. 17

    Garnish with the remaining mint and cilantro.

* Per serving · 4 servings · Values may vary.