Grilled Shrimp with Coconut Curry Dip and Peanuty Noodles

Ingredients

• 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

Directions

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