Thai Shrimp and Noodles with Fried Asian Ravioli

Peanut Sauce

½ cup smooth peanut butter

3 tablespoons coconut milk

1 tablespoon lime juice

4 tablespoons soy sauce

2 tablespoons sweet chili sauce

1 teaspoon minced ginger

1 clove garlic, minced

1 tablespoon rice wine vinegar

1-2 tablespoons warm chicken broth or water

Shrimp

1 pound wild Key West pink shrimp, thawed and shells removed

¾ cup olive oil

1 clove minced garlic

1 teaspoon minced ginger

½ teaspoon siracha

2 tablespoons lime juice

Noodles

1 package udon noodles, cooked, drained and rinsed per directions on package

1 bag (16 ounces) frozen, shelled edamame

2 large carrots, shredded

4 tablespoons peanuts, roughly chopped

4 tablespoons chopped cilantro

For the sauce: Whisk all the ingredients in a medium bowl until well blended. Set aside.

For the shrimp: Mix the olive oil, garlic, ginger, siracha and lime juice together and combine with shrimp in re-sealable plastic bag. Marinade for 15-20 minutes.

While the shrimp marinades, start the noodles. Cook the noodles according to directions on package. Rinse and drain. Return to pot.

In another pot, cook the edamame according to package directions. Set aside ½ cup and sprinkle the remainder with sea salt and snack on while making dinner.

To the noodles add edamame, carrots, peanuts, cilantro and ¾ of the peanut sauce. Stir until noodles and vegetables are nicely coated in sauce. Set side and keep warm.

Skewer shrimp and grill over high heat for 2-3 minutes per side.

Serve shrimp on noodles and vegetables with Fried Asian Ravioli and Thai Basil Oil (recipe below) and additional peanut sauce.

Serves four.

William Babiarz