West African-Inspired Shrimp Noodle Salad

Toss the peeled and deveined large shrimp with 1 tbsp neutral oil, 1/4 tsp fine sea salt, and 1/4 tsp black pepper in a bowl until evenly coated. Grill or sear in a hot skillet over high heat for 2 minutes per side until the shells turn coral-pink and the flesh is opaque with light char marks at the edges.

Brush the red bell pepper quarters with 1 tbsp neutral oil and grill or broil for 5-6 minutes until the skin blisters and blackens in patches. Slice into thin strips. Simultaneously, cook the rice noodles according to package directions, drain, rinse under cold water until completely cool and no longer sticky, then drain again. Halve the cherry tomatoes and set aside.

Whisk together the smooth peanut butter, fresh grated ginger, minced scotch bonnet pepper, 2 tbsp lime juice, 1 tbsp neutral oil, and 1/4 tsp fine sea salt until the sauce is smooth and flows in a steady stream. It should taste nutty, spicy, and bright.

Place the chilled rice noodles in a large bowl with the halved cherry tomatoes, pour the peanut-ginger sauce over them, and toss with tongs for a full minute until every strand and tomato is slicked with the golden-brown sauce and no dry patches remain. Season with 1/4 tsp fine sea salt.

Divide the dressed noodles between two bowls. Arrange the grilled shrimp and charred red bell pepper strips on top. Scatter the crushed roasted peanuts and chopped fresh cilantro over each bowl. The final presentation should show pink shrimp against golden noodles with pops of red and green.