Spring Roll Bowl

Ingredients:

• 1 C peanut butter
• 3 Tbsp. lime juice
• 2 Tbsp honey
• 1 Tbsp soy sauce
• 1 tsp sriracha
• 1/2 tsp fish sauce
• 1 tsp ginger
• 1/2 tsp. garlic
• 3-4 Tbsp. hot water
• 1 lb. shrimp
• 2 cups cooked rice
• 1 avocado
• 1 C shredded carrots
• 1 red bell pepper
• 1 C sliced cucumbers
• 1 C shredded red cabbage
• 1 jalapeno
• Cilantro
• Rice vinegar
• Furikake  

Instructions:

1. Prep and chop all of the vegetables.
2. Cook the rice noodles according to the package instructions and rinse them under cold water.
3. While the noodles cook, make the peanut sauce. Whisk together all of the ingredients until smooth and creamy. Taste if for seasoning and add salt if needed.
4. Add a little olive oil to a large skillet and heat over medium-high heat. Pat the shrimp dry with paper towels and season them with salt and pepper. Add the shrimp to the skillet and spread them into a single layer. Cook for about 1-2 minutes then flip them over and cook another minute or until they start to curl and are opaque. Remove the skillet from the heat.
5. To assemble the bowls, divide the rice noodles into bowls. Top them with equal amounts of the vegetables and shrimp. Drizzle on your desired amount of the peanut sauce. Garnish with cilantro if desired and serve with a lime wedge.