Grilled Asian Shrimp With Tamari Salad And Shrimp Noodles

For Shrimp: In a small bowl, combine first twelve ingredients to make marinade. Reserve two tablespoons and set aside.

Thread shrimp on wooden skewers, running one through the tail end and the other through the head area. This will create a "rack" which will help the shrimp retain their shape and ensure even cooking.

Place in glass or plastic dish and pour marinade over. Marinate, covered, in refrigerator for 30 minutes, turning once or twice.

Heat grill or grill pan to high. Remove shrimp from dish; discard marinade. Grill skewered shrimp, turning once, until done, about two or three minutes per side. Do not overcook.

For Salad: Whisk vinegar, oil, soy sauce, salt and pepper in a large, non reactive bowl. Add lettuce, cabbage and carrots. Toss to coat well.

For Noodles: Toss cooked, warm noodles with reserved marinade mixture.

To serve, arrange noodles on platter or on individual dishes. Spoon salad next to, or top of noodles, and top with grilled shrimp. Garnish with lemon or lime wedges and chopped cilantro, if desired.