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Near record highs in Colorado. Good reason to eat a nice cold dinner.

Here's the mise en place



Marinating shrimp, basil/mint/cilantro/scallion, garlic chives, julienne carrots, julienne cucumbers, bean sprouts, boston lettuce, the sauces and ingredients I used to make the nuoc cham sauce on the left (used to dress the salad and to marinate the shrimp), fried shallot, and cooked rice stick vermicelli in an ice bath.

The Nuoc Cham sauce is
1/4 cup each palm sugar, water, fish sauce, 2T chili garlic sauce or sambal olek, juice of one lime and some pulp, and 2 cloves garlic ground up in a mortar.

Giving the shrimps a quick turn on the gas grill




Your plate...

Looks like a nice pleasant meal where the individual flavours and textures can really display themselves -- the kind of meal where the differences in quality and terroir would really show.

I wonder how some dandelion or dock greens would go with it, or maybe short pea vines or canola seedlings.

That looks bloody fabulous,