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Grilled Shrimp with Coconut Curry Dip and Peanuty Noodles
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Cooking spray
2 pounds large or jumbo shrimp, peeled and deveined
Salt and freshly ground black pepper
2 tablespoons salt-free lemon and herb seasoning
1 (14-ounce) can coconut milk
1 tablespoon sugar
1 teaspoon curry powder
1/4 teaspoon ground ginger
2 tablespoons chopped fresh cilantro leaves
12 ounces somen noodles
1 tablespoon reduced-sodium soy sauce
2 teaspoons sesame oil
1/3 cup chopped dry-roasted peanuts
Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat. Season shrimp all over with salt, black pepper and lemon and herb seasoning. Place shrimp on hot pan and cook 2 minutes per side, until bright pink and cooked through.
In a medium saucepan, stirring with spoon, combine coconut milk, sugar, curry powder, and ginger. Set pan over medium heat and bring to a simmer, for 5 minutes. Remove from heat and stir in cilantro.
Cook somen noodles according to package directions. Drain noodles and transfer to a large bowl. Add soy sauce and sesame oil and toss to coat with tongs. Transfer to a serving plate and top with peanuts.
Serve half of the shrimp with all of dip and noodles. Reserve remaining shrimp for Island Rice, if desired
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