Asian Shrimp And Zucchini Skewers With Noodle Salad

By Sunset
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3 garlic cloves, finely chopped

Zest and juice of 1 lime

1 1/2 teaspoons Thai fish sauce

3/4 teaspoon Asian chili garlic sauce

2 1/2 tablespoons soy sauce

1/2 teaspoon finely chopped fresh ginger

1/4 cup olive oil

1 pound large peeled, deveined shrimp (about 24)

1/2 pound zucchini, halved lengthwise and sliced 1/2 in. thick

2 ounces flat rice-stick noodles

2 tablespoons seasoned rice vinegar

1/4 cup thinly sliced fresh mint

4 cups lightly packed torn butter or red-leaf lettuce

1/4 cup chopped cilantro

1/4 cup thinly sliced red onion

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