Grilled Shrimp with Noodles Salad

1/4
lb.

angel-hair pasta or spaghetti

1/4
lb.

sugar snap peas

juice of 1 lime

2
tsp.

sugar

3/4
tsp.

Asian chili paste

1
tsp.

rice or apple cider vinegar

Kosher salt

1/2
c.

vegetable oil

4
c.

Shredded cabbage

3

carrots

1

scallion

c.

Cilantro leaves

16

large shrimp

freshly ground pepper

1. Soak four 8-inch wooden skewers in water for at least 30 minutes to keep them from burning on the grill.
2. Cook pasta in boiling salted water according to package directions. Add snap peas 2 minutes before the end of cooking time. Drain pasta and peas, rinse with cold water and set aside.
3. Cook pasta in boiling salted water according to package directions. Add snap peas 2 minutes before the end of cooking time. Drain pasta and peas, rinse with cold water and set aside.
4. Oil grill grates and preheat grill to medium-high. Thread 4 shrimp onto each skewer; season with salt and pepper and drizzle lightly with oil. Place skewers on hot grill rack and cook until well browned, about 3 minutes on each side.
5. To serve, divide noodle salad among 4 plates. Top each serving with a shrimp skewer and garnish with more cilantro, if you like.