For the Shrimp:

• 1 tbsp olive oil
• 1 lb shrimp (shells removed, pat to dry)
• salt and pepper (to taste)

For the Dressing:

• 1 tbsp olive oil
• 1½ tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1/3 cup peanut butter (smooth)
• 1 tbsp honey
• 1 tsp sriracha (or hot sauce of choice)
• 2 garlic cloves (minced)
• 1 tbsp ginger (minced)
• 1/2 lime (juiced)
• 1 or 2 tbsp water to thin (or extra lime)

For the Salad:

• 100 grams vermicelli noodles (cooked)
• 1½ cups purple cabbage (shredded)
• 1 cup cucumbers (chopped)
• 2 carrots (shredded)
• 1 jalapeño (chopped)
• 1 avocado (chopped)
• 1/4 cup green onions (chopped)
• 1/4 cup fresh cilantro (chopped)
• 1/4 cup fresh mint (chopped)
• peanuts (optional for topping)