Lemongrass Shrimp over Rice Vermicelli and Vegetables (Bun Tom Nuong Xa)

Ingredients

• 3.5 cups boston lettuce shredded divided
• 0.8 cup carrots shredded
• 1.8 cups carrots shredded divided
• 1.5 cups cucumber divided halved lengthwise seeded thinly sliced
• 0.5 cup roasted peanuts unsalted finely chopped
• 2 cups bean sprouts fresh divided
• 0.5 cup mint leaves fresh chopped
• 2  garlic clove minced
• 2 tablespoons lemon grass fresh peeled finely chopped
• 1 cup juice of lime fresh ( 9 medium limes)
• 8 ounces vermicelli (banh hoai or bun giang tay)
• 0.8 cup shallots thinly sliced
• 1.5 pounds shrimp deveined peeled
• 0.3 cup sugar 
• 0.5 cup sugar 
• 2  thai chile red minced seeded
• 0.3 cup thai fish sauce (such as Three Crabs)
• 0.3 cup thai fish sauce (such as Three Crabs)
• 0.3 cup vegetable oil 
• 1 tablespoon vegetable oil 

Equipment

• bowl
• sauce pan
• whisk
• sieve
• grill
• ziploc bags

Directions

1. To prepare shrimp, combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
2. Remove shrimp from bag; discard marinade.
3. To prepare sauce, combine the lime juice and next 5 ingredients (through chiles), stirring with a whisk until the sugar dissolves. Set aside.
4. To prepare shallot oil, heat 1/4 cup oil in a small saucepan over medium heat.
5. Add shallots; cook 5 minutes or until golden brown. Strain the shallot mixture through a sieve over a bowl. Reserve oil. Set fried shallots aside.
6. To prepare remaining ingredients, place rice vermicelli in a large bowl; cover with boiling water.
7. Let stand 20 minutes.
8. Drain.
9. Combine the noodles, shallot oil, 1 3/4 cups lettuce, 1 cup sprouts, 1 cup carrot, and 3/4 cup cucumber, tossing well.
10. To cook shrimp, prepare the grill to medium-high heat.
11. Place shrimp on grill rack coated with cooking spray; grill 2 1/2 minutes on each side or until done.
12. Place 3/4 cup noodle mixture in each of 8 bowls; top each serving with 4 shrimp, about 3 tablespoons of sauce, and about 1 tablespoon fried shallots.
13. Serve with remaining lettuce, bean sprouts, carrot, cucumber, mint, and peanuts.