Grilled Shrimp Rice Noodle Bowl

8 large fresh shrimp, peeled and deveined

3 tablespoons olive oil

3 cloves garlic

½ cup fresh mint

¼ cup chopped fresh cilantro

3 tablespoons fish sauce

2 tablespoons honey

1 lime, juiced

¼ teaspoon ground white pepper

2 tablespoons fresh ginger root, minced

¾ cup shredded cabbage

1 (6.75 ounce) package dried rice noodles

Preheat grill for high heat. Combine garlic, 1/4 cup mint, cilantro, fish sauce, honey, lime juice and white pepper in food processor or blender. Puree until smooth.

Bring a large pot of water to a boil. Cook noodles and cabbage for two minutes, or until done.

Meanwhile, coat shrimp with olive oil, and grill over high heat until golden, turning once.

Mince the remaining 1/4 cup mint. Serve noodles and cabbage in a bowl, topped with sauce and shrimp, and garnished with mint.