1/4cup plus 2 Tbsp.Pompeian Smooth Extra-Virgin Olive Oil, divided
2tsp.minced fresh garlic
1 1/2tsp.freshly grated ginger
12oz.peeled and deveined raw shrimp
8oz.glass noodles(sub vermicelli or Pad Thai noodles)
1cupfresh sliced mango
1/3cupfinely chopped roasted peanuts
Optional: fresh mint leaves
In a medium bowl or glass measuring cup, combine 1/4 cup of the olive oil, lime juice, fish sauce, honey, garlic, and ginger; stir with a whisk. Let dressing stand for at least 10 minutes while you prepare remainder of recipe.
Heat remaining 2 Tbsp. olive oil in a large skillet over medium-high heat. Season shrimp with salt, if desired, and add to hot skillet. Cook 2 to 3 minutes per side, or until shrimp turn opaque. Transfer to a plate.
Cook noodles according to package directions. Drain and transfer noodles to a large bowl. Pour about two thirds of the dressing over noodles, and gently toss to combine.
Divide noodles evenly between each of four bowls. Place shrimp overtop, and garnish with sliced mango, chopped peanuts, and fresh mint leaves, if desired. Drizzle remaining dressing evenly over each bowl, and serve immediately.
This salad is best enjoyed fresh, however you can also consume it the day after. To store, transfer shrimp noodle salad to an airtight container and refrigerate. When ready to eat, you can enjoy it cold right out of the refrigerator, or leave it at room temperature for about 20 minutes.This salad is not meant to be reheated, so should either be enjoyed cold or closer to room temperature.