Shrimp-Noodle Salad
INGREDIENTS
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1/4 cup extra-virgin olive oil
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4 large garlic cloves, thinly sliced
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2 large shallots, thinly sliced
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Salt
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1 red bell pepper
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1 fresh long red chile
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3 tablespoons Asian fish sauce
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3 tablespoons fresh lime juice, plus lime wedges, for serving
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2 tablespoons honey
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1 tablespoon elderflower cordial (see Note)
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1 teaspoon sambal oelek (see Note)
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1/4 teaspoon Asian sesame oil
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Three 1 1/2-pound live lobsters (substitute shrimp?)
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One 3 1/2-ounce package dried cellophane noodles
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2 large Hass avocados, cut into 1/2-inch chunks
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1/4 cup chopped salted roasted peanuts
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2 tablespoons thinly sliced mint leaves
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2 tablespoons thinly sliced cilantro leaves
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