Sesame Noodles with Shrimp and Peppers

Serves 6 to 8

1 lb. Vermicelli or Thin Spaghetti or other long pasta shape
3 tbsp. oil
4 cloves garlic, minced
30 large shrimp, shelled and deveined
2 medium bell peppers (1 red and 1 yellow), cut into strips
salt and freshly ground pepper

Sauce:
4 tbsp. oil
6 tbsp. sesame oil
4 tbsp. soy sauce
1 tsp. salt
4 tbsp. rice wine vinegar or white wine vinegar
4 tbsp. smooth peanut butter
4 tsp. ginger, freshly grated
2 tbsp. sesame seeds
4 tbsp. green onions, whites and tops, chopped

Cook pasta according to package directions, drain. In a large bowl, combine oil, garlic, shrimp, and bell peppers, toss to coat. Season with salt and pepper. Grill or broil until vegetables are slightly charred and shrimp are no longer translucent, about 3-5 minutes.

In a small bowl, place oil, sesame oil, soy sauce, salt, vinegar, peanut butter, and ginger; whisk until combined. In a small dry skillet, toast sesame seeds over high heat, shaking the pan, until fragrant, about 2 minutes. Pour sauce over noodles and toss to coat. Add shrimp and peppers to pasta. Sprinkle with toasted sesame seeds and green onions. Serve warm or at room temperature.