DRESSING

• 1/4 c lime juice
• 3 tbsp fish sauce
• 2 tbsp sugar
• 2 cloves garlic, minced
• 1 Serrano pepper, seeded and thinly sliced
• 1/3 c warm water

SHRIMP

• 1/2 lb shrimp (u15 ct)
• olive oil
• 1 tbsp lemongrass, grated
• 2 garlic cloves, crushed
• 1 scallion, thinly sliced
• 3 tbsp hoisin sauce
• 1 tbsp fish sauce

TO ASSEMBLE

• rice noodles, cooked according to manufacturers instructions.
• bok choy, grilled and sliced in half
• green peas
• cucumbers, thinly sliced
• massaged kale, thinly sliced
• cilantro
• green onions, thinly sliced
• pistachios, crushed
• sesame seeds
• limes

DRESSING

1. Whisk together the above ingredients and allow to chill in the fridge.

SHRIMP

1. Add 1 tbsp olive oil, lemongrass, garlic, handful of scallions, and s&p to a mortar and pestle and grind to a paste.
2. Add shrimp to a bowl and coat with the lemongrass paste and set aside.
3. Heat up a sauté pan over medium high heat.
4. Add a swirl or 2 of olive oil, add shrimp, and cook for 2 minutes.
5. Flip over and add hoisin, fish sauce, and cook for 2 more minutes.
6. Add remaining scallions and remove from heat.

TO ASSEMBLE BUDDHA BOWL

1. Layer a bowl with the following: rice noodles, shrimp, bok choy, green peas, cucumbers, kale, cilantro, green onions, pistachios, and sesame seeds.
2. Serve with limes and dressing.