Shrimp Spring Rolls

This Asian-inspired dish is perfect for a light summer meal, too!

Ingredients
24 medium shrimp, peeled and deveined
Sea salt and pepper
3 oz. rice noodles
Eight 7-inch rice paper wrappers
1 large carrot, shredded
1/2 yellow onion, diced
2 cups romaine lettuce, shredded
1/2 cup Thai peanut sauce

Directions
Season the shrimp with sea salt and pepper and grill until cooked through. Cool and halve lenthwise.
In a pot of boiling, salted water, cook the rice noodles until tender, about 3 minutes. Drain and rinse with cold water.
Fill a shallow bowl with warm water. Working with 1 rice paper wrapper at a time, soak wrapper for 30 seconds and tranfer to a work surface.
Arrange 3 shrimp on bottom 1/3 of wrapper. Top with 1/8 of the noodles, 1 tbsp. carrots, 1 tbsp. onions adn 1/4 cup of lettuce. Fold in the sides. Starting from the bottom, roll up the wrapper to halfway. Top with 3 more shrimp halves and continue rolling.
Cover shrimp roll with a damp paper towel and repeat above steps until 8 shrimp rolls are completed.

Cut shrimp rolls in half and serve with Thai peanut sauce (or soy sauce if you prefer)