By: Laura Kopec
16 oz DeBoles Angel Hair gluten free pasta
¼ c Organic tamari sauce
12 TB Extra virgin olive oil
2 TB sesame seeds (preferably toasted)
1 organic green bell pepper, seeded and diced
1 organic red bell pepper, seeded and diced
2 cloves garlic (through garlic press)
1 lb large Gulf shrimp, peeled and deveined
1-2 romaine lettuce heart, thinly sliced
2 medium carrots (washed, peeled and shredded or julienne)
1 c cilantro or Italian parsley
1 c fresh shitake mushrooms (optional)
1c bean sprouts
Pink Himalayan sea salt and fresh ground pepper to taste
In a large stock pot bring appropriate amount of water to cook the pasta to a boil. Cook the rice noodles as the label directs. Drain and rinse under running water to rinse excess starch and place in large bowl. Drizzle with olive oil and toss to keep rice pasta from sticking to itself.
While the pasta water was waiting to boil, in a large skillet place 4 TB of oil in the pot. Place garlic and simmer slightly and add the shrimp. Sprinkle with sea salt and pepper. Stir as needed until shrimp is pink and thoroughly cooked. Pour into bowl and set aside.
In the same skillet after shrimp is removed, add 4 TB olive oil and the diced peppers, carrots, mushrooms, and bean sprouts. Stir for a few minutes until slightly cooked but not overcooked. Maybe 5-7 minutes.
In a small bowl or cup, mix 4 TB olive oil, tamari sauce, sesame seeds and lime juice. Set aside.
Chop the lettuce and cilantro.
In a large bowl, toss pasta, shrimp, vegetables, lettuce mixture and dressing altogether. Serve with sliced cucumber salad on the side.