Soba and Shrimp Salad

This recipe originally came from Family Circle Cookbook: The Ultimate Recipe Collection For Busy Families. We made a few adjustments to the dressing to make it work.

1 1/2 lb. raw, shelled shrimp
olive oil
4 cloves garlic, minced
2 tbsp lemon juice
sea salt
12 oz. buckwheat soba noodles (this would be 1 1/2 packages)
3/4 European style cucumber, sliced thin
1 red bell pepper, chopped
fresh cilantro

Dressing:
1/4 cup olive oil
3 Tbsp wheat-free tamari
3 Tbsp mirin
2 tsp. grated fresh ginger
1/4-1/2 tsp hot pepper flakes (depending on how spicy you want it)

Whisk together dressing ingredients.
Cook soba noodles according to package directions, drain, and rinse with cold water.

Heat oil over medium-high heat (I used about 1 Tbsp.) Cook shrimp and garlic until shrimp turns pink. Add a little sea salt and the lemon juice and remove from heat.

Toss noodles, vegetables, and dressing, then add shrimp and toss again. Garnish with a little chopped cilantro.

The original recipe said serves 6, but I think it really serves 4.

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