Vietnamese Summer Roll Salad

Vietnamese Summer Roll Salad
Servings: 4

8 ounces vermicelli rice noodles, cooked and cooled with cold water
1 tablespoon oil
2 shallots, thinly sliced
12-16 ounces shrimp, shelled and deviened
4 cups lettuce, torn
1 cucumber, sliced
2 carrot, julienned
3 cup bean sprouts
1 red bell pepper, julienned
2 green onions, sliced
Plenty of basil, mint, cilantro
1/3 cup peanuts, toasted and coarsely chopped
2 birds eye chilies, sliced
Dressing:
Juice of 1/2 lime
1 clove garlic minced
1 tsp ginger minced
3 Tbs fish sauce
1/4c water
2 tsp vinegar
some peanuts chopped

Directions
Cook the shallot until golden and reserve. Cook and cool the shrimp. Mix the dressing.
Mix all the veg and greens and shrimp up.
Dress the salad with about 2/3 of the dressing and toss.

Serve salad atop a handful of noodles. Top with some more dressing, chopped peanuts, and sliced chili.