1 lb (450 g) raw shrimp, peeled

1 cup (100 g) snow peas, sliced into thin julienne or whole

1 package (9 oz/250 g) rice vermicelli

1/3 cup (75 ml) rice vinegar

2 green onions, thinly sliced diagonally

1 cherry pepper, seeded and finely chopped

2 tbsp sugar

1 tbsp mint, finely chopped

1 lemon, zest finely grated

In a pot of boiling water, cook the shrimp and snow peas for 1 minute or until the shrimp are cooked. Cool them in ice water and drain. Set aside.

Soak the rice vermicelli in boiling water for about 5 minutes. Rinse under cold running water and drain.

In a bowl, combine all of the ingredients. Adjust the seasoning. Serve the salad that same day.

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