A light and refreshing salad served over a bed of rice noodles, this dish can easily transform into a vegetarian side by leaving out the shrimp. It's best eaten the day you make it.

Serves 6

• 8 ounces uncooked brown rice noodles
• 1/4 cup lime juice
• 1/4 cup rice vinegar
• 1/8 teaspoon crushed red chile pepper
• 1/2 pound cooked, peeled and deveined medium shrimp with tails removed
• 3 cups shredded carrots
• 1/2 cup dry-roasted unsalted peanuts
• 1/2 cup sliced shallots
• 1/3 cup chopped fresh mint

1. Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl.
2. In a separate large bowl, combine lime juice, vinegar and crushed red pepper to make a dressing. Toss noodles with 2 tablespoons of dressing. Toss remaining dressing with shrimp, carrots, peanuts, shallots and mint. Serve shrimp mixture over rice noodles.