INGREDIENTS
Shrimp
1 lb. large shrimp, peeled and deveined
1/4 cup fish sauce
1 TBSP toasted sesame oil
2 tsp. crushed red chile flakes
Kosher salt, freshly ground pepper
Salad
1 TBSP red pepper paste
2 TBSP rice wine vinegar
1/2 tsp. toasted sesame oil
Kosher salt
2 cups fresh parsley, mint, cilantro or basil, torn if large
2 medium carrots, peeled, julienned (about 1 cup)
1/2 medium English cucumber, halved lengthwise and thinly sliced into half-moons (about 1 cup)
2 large radishes, halved lengthwise and thinly sliced into half-moons (about ½ cup)
1 tsp. toasted sesame seeds, plus more for serving
Lime wedges, for serving
DIRECTIONS
Prepare grill for medium-high heat to cook shrimp.
Whisk fish sauce, sesame oil, and chile flakes in small bowl.
Add shrimp and toss to coat. Set aside to marinate, 15 minutes.
Lightly brush grill with oil.
Season both sides of shrimp with salt and pepper and grill, turning once, until opaque throughout, about 4 minutes.
To prepare salad, whisk together red pepper paste, vinegar and sesame oil in a medium bowl.
Add herbs, carrots, cucumber and radishes.
Toss to combine and season with salt.
Serve shrimp topped with salad and sprinkled with sesame seeds.
