Grilled Shrimp and Rice Noodle Salad

Preheat grill for medium heat and lightly oil the grate.

Combine shrimp 1 tablespoon soy sauce and lime zest in a bowl. Allow shrimp to marinate at room temperature while preparing remaining ingredients.

Bring a large pot of water to a boil. Add rice stick noodles to boiling water and remove from heat. Cook until noodles have cooked through but are still firm to the bite 3 to 5 minutes. Rinse will cold water until chilled; drain well.

Whisk lime juice remaining 3 tablespoons soy sauce honey sesame oil remaining 1 teaspoon lime zest anchovy paste and hot pepper sauce in a large bowl. Add peaches cabbage carrots cilantro basil and garlic and toss to coat. Stir rice noodles into vegetable mixture until combined; set aside.

Thread about 8 shrimp on 4 wooden skewer by piercing shrimp through the tail and the upper body. Pierce cherry tomatoes onto remaining 2 skewers.

Place shrimp and tomato skewers on preheated grill. Cook tomatoes until they begin to split about 3 minutes per side; transfer to a platter. Continue to cook shrimp until they are bright pink on the outside and is no longer transparent in the center 2 to 3 minutes more. Remove tomatoes and shrimp from skewers.

Transfer noodle salad to a large platter. Surround salad with tomatoes and shrimp; drizzle any remaining lime dressing over shrimp.