Shrimp Summer Rolls
- 24 medium shrimp, peeled and deveined
- 3 ounces rice noodles
- Eight 7inch rice paper wrappers
- 24 mint leaves
- 1 large carrot, shredded
- 2 scallions, thinly sliced
- 2 cups finely shredded romaine lettuce
- 1/2 cup jarred Thai peanut sauce
Preheat grill to high. Season with salt and pepper. Arrange on grill, cover and cook, turning once, until the shrimp are just cooked through, about 3 minutes. Let cool, then halve lengthwise.
In a pot of boiling salted water, cook rice noodles until tender, about 3 minutes; drain and rinse with cold water.
Fill a shallow bowl with warm water. Working with 1 rice paper wrapper at a time, soak wrapper for 30 seconds and transfer to a work surface. Arrange 3 shrimp halves across the bottom third of wrapper; top with 3 mint leaves, some rice noodles, carrot, scallion and romaine. Fold in the sides and staring from the bottom, roll up the rice paper, stopping at the halfway point. Top with 3 more shrimp halves and continue rolling. Cover with a damp paper towel and repeat for other rolls. Cut in half on angle and serve with peanut sauce.