Shrimp & Kale Noodle Salad with Citrus Vinaigrette

1 lb shrimp, peeled and deveined

Zest from 1 lemon

1/2 tsp salt

1/2 tsp pepper

1/4 tsp crushed red pepper

1/2 cup extra virgin olive oil

Juice from 1/2 a lemon

Juice from 1/2 a lime

2 tbsp orange juice

2 tbsp tarragon, finely chopped

2 tbsp cilantro, finely chopped

1 shallot, minced

1/2 tsp honey (adjust to preference)

Salt and pepper to taste

Roughly 4 cups of kale, removed from stems and roughly chopped

1 cup thinly sliced carrot (cut into 1”-2” pieces)

1 red bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1 jalapeño, deseeded and thinly sliced

1/2 small red onion, thinly sliced

8 oz rice noodles, cooked to package instructions

1/2 cup roughly chopped cilantro

1/2 cup roughly chopped basil

First, combine the shrimp, lemon zest, salt, pepper, and crushed red pepper in a medium bowl and set aside to marinate. Make your vinaigrette by combining the olive oil, lemon juice, lime juice, orange juice, tarragon, cilantro, shallot, salt, and pepper in a jar and shaking vigorously (or whisk together in a small bowl). Then, prepare the vegetables by thinly slicing and adding to a large bowl with the kale. Prepare the rice noodles by boiling a small pot of water and cooking to package instructions. Meanwhile, cook the shrimp over medium heat for approximately 2 minutes per side, until pink. Set aside once finished cooking. When the noodles are finished, strain and add to the bowl with the vegetables. Add the cilantro, basil, and the vinaigrette. Toss to fully combine all ingredients. To serve, plate salad and top with cooked shrimp.