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1
Bring a large pot of salted water to the boil.
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2
Preheat the grill to medium-hot.
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3
Put the skewers in a pan of water to soak.
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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.
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5
Rinse and drain the shrimp and put them in a large bowl.
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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.
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7
Toss well to coat.
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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.
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9
Cook the capellini in the boiling water until al dente.
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10
Drain, rinse with cool water, drain again, and transfer to a large bowl.
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11
Coat with the emerald sauce, tossing with two spoons until the noodles are evenly coated.
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12
Set aside.
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13
(The pasta is best served at room temperature.)
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14
Grill the shrimp over medium-hot heat until they are cooked through, 3 to 4 minutes per side.
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15
Use a fork to spiral the noodles, making a nest at the center of each plate.
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16
Serve 2 shrimp skewers crisscrossed atop the noodles for an entree, or 1 for an appetizer.
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17
Garnish with the remaining mint and cilantro.
