Vietnamese-style Prawns and Hearts of Palm with Green Tea-Noodle Salad

Yield: Makes 6 appetizer servings

Ingredients

• Chili-Lime Marinade, divided
• 18  large prawns or shrimp, peeled and deveined
• 1  (7-ounce) package green tea soba noodles or spaghetti
• 1  (14-ounce) can hearts of palm, drained
• 1  Maui or other sweet onion, thinly sliced
• 3  heirloom tomatoes, cut into wedges
• Garnish: fresh herbs

Preparation

Pour 1 cup Chili-Lime Marinade into a large zip-top plastic freezer bag; add prawns. Seal bag, turning to coat prawns. Chill 30 minutes.

Pour remaining 1 cup marinade into a large bowl. Prepare noodles according to package directions. Add noodles to marinade in bowl, tossing to coat. Cut hearts of palm in half crosswise, then lengthwise into thin strips; add to noodles. Add onion to noodle mixture, and toss gently.

Preheat grill. Remove prawns from marinade, discarding marinade. Grill prawns, covered with grill lid, over medium heat (350° to 400°) for 2 minutes on each side. Place noodle mixture on each of 6 individual plates, and top each with prawns and tomatoes. Garnish, if desired.