1 cup fresh mint leaves, loosely packed 1 large bunch cilantro, leaves and soft stems only 1/3 cup lime juice 1 clove garlic, coarsely chopped 1 tablespoon plus 1/2 teaspoon salt, divided 1/2 teaspoon freshly ground pepper 1/3 cup olive oil 1 pound large (21-25 count) shrimp, peeled and deveined 1 pound soba noodles 1/2 tablespoon canola oil 4 plum tomatoes, seeded and diced

Step 1 Place the mint leaves, cilantro, lime juice, garlic, 1/2 teaspoon of salt and the pepper in a blender. Start blending, then slowly drizzle in the olive oil. Puree until smooth, about 1 minute.

Step 2 Pour half into a large bowl, add the shrimp and marinate for 10 minutes. Reserve the remaining half of the marinade for the noodles.

Step 3Meanwhile, bring a large pot of water to a boil and add the remaining 1 tablespoon of salt. Break the noodles in half and cook until al dente, about 4 minutes. Drain and keep warm.

Step 4Heat a large skillet on high and add the canola oil. Drain the shrimp and discard the marinade. Cook the shrimp until pink and slightly firm, 3 to 4 minutes. Stir in the diced tomatoes and cook for 1 minute. Add the hot noodles and reserved marinade and stir until incorporated and steaming hot. Serve immediately or let cool, then refrigerate.

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