• Bring a medium pot of salted water to a boil. Wash and dry produce. • In a large microwave-safe bowl, combine carrots, half the vinegar (you’ll use the rest later), 1⁄2 tsp white sugar (1 tsp for 4 servings), salt, and pepper; microwave 30 seconds. Set aside to pickle, tossing occasionally.

• Once water is boiling, add noodles. Cook, stirring occasionally, until al dente, 4-6 minutes. Drain and rinse under cold water until cool; divide between two serving bowls (four bowls for 4 servings). • While noodles cook, trim and slice scallions, separating whites from greens. Quarter limes. Trim and discard root end from lettuce; separate leaves. Pick cilantro leaves from stems; discard stems.

• Rinse shrimp under cold water, then pat dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp, scallion whites, garlic powder, salt, pepper, and as many chili flakes as you like. Cook, stirring occasionally, until shrimp are opaque, 2-3 minutes. • Stir in half the soy sauce, half the ponzu, 1 TBSP brown sugar, and a splash of water (all the soy sauce and 2 TBSP brown sugar for 4 servings); cook until shrimp are cooked through, 1 minute more. Divide saucy shrimp between bowls with noodles.

• In a small bowl, whisk together remaining ponzu, remaining vinegar, 1 tsp brown sugar, and juice from two lime wedges (2 tsp brown sugar and juice from four lime wedges for 4 servings). (Be sure to measure the brown sugar—we sent more!) • Place lettuce leaves, cilantro leaves, scallion greens, peanuts, pickled carrots (draining first), and remaining lime wedges in separate serving bowls. Serve family style alongside saucy shrimp noodles and ponzu-lime sauce for dipping and drizzling. ***Shellfish is fully cooked when internal temperature reaches 145°.***