Cold Vermicelli with Shrimp

Ingredients

• Dressing

  • 2 tbsp (30 ml) vegetable oil
  • 2 tbsp (30 ml) lime juice
  • 2 tbsp (30 ml) fish sauce
  • 2 tbsp brown sugar
  • 1 tbsp (15 ml) rice vinegar

• Vermicelli

  • 2 onions, thinly sliced
  • 2 tbsp (30 ml) vegetable oil
  • 1/2 tsp curry powder
  • 3/4 lb (340 g) small cooked shrimp (91–110)
  • 1/2 lb (225 g) rice vermicelli
  • 3 celery stalks, thinly sliced
  • 3 carrots, peeled and grated
  • 2 yellow bell peppers, seeded and thinly sliced
  • 1/2 cup (15 g) fresh basil leaves, torn, or cilantro leaves