Pre-heat your grill to around 500 F. While preheating, place butter, minced garlic, and lemon juice in a small cast iron skillet on the top rack; stir occasionally while the butter melts; then removed skillet
In a bowl, toss butter mixture and shrimp together. Place shrimp on grill and cook until opaque; about 5 minutes. Set aside.
FOR THE PEANUT SAUCE
In a small bowl, stir together, peanut butter, soy sauce, chili oil, ginger, garlic and brown sugar.
Slowly stir in water until creamy. Set aside.
FOR THE SPRING ROLL BOWLS.
Bowl a pot of water until you hit a rolling boil, then turn off the heat. Add in rice stick noodles and cover with a lid for about 10 minutes. Strain and set aside.
While the noodles are sitting in hot water, julienne your vegetables, and get other ingredients prepared.
To assemble bowl, add noodles and bean sprouts as the base, then top with your vegetables, and shrimp. Drizzle peanut sauce and garnish with chopped peanuts if desired. A little sriracha won't hurt either. Enjoy!
Find the full recipe at: https://dadwithapan.com/grilled-shrimp-spring-roll-bowls/