Grilled Sesame Shrimp Over Crunchy Herb Salad

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• ¼ cup fish sauce
• 1 tablespoon toasted sesame oil
• 2 teaspoons crushed red chile flakes
• Kosher salt, freshly ground pepper

For the Salad:

• 1 tablespoon gochujang (Korean red pepper paste)
• 2 tablespoons rice wine vinegar
• ½ teaspoon toasted sesame oil
• Kosher salt
• 2 cups fresh parsley, mint, cilantro, or basil, torn if large
• 2 medium carrots, peeled, julienned (about 1 cup)
• ½ medium English cucumber, halved lengthwise and thinly sliced into half-moons
• 2 large radishes, halved lengthwise and thinly sliced into half-moons (about ½ cup)
• 1 teaspoon toasted sesame seeds, plus more for serving
• Lime wedges, for serving

Prep the shrimp: prepare grill or grill pan for medium-high heat. Whisk fish sauce, sesame oil, and chile flakes in small bowl; add shrimp and toss to coat. Set aside to marinate, 15 minutes.

Prep the salad: whisk together gochujang, vinegar, and sesame oil in medium bowl. Add herbs, carrots, cucumber, and radishes and toss to combine; season with salt.

Grill the shrimp: Lightly brush grill with oil. Season both sides of shrimp with salt and pepper and grill, turning once, until opaque throughout, about 4 minutes.

Serve shrimp on top of salad and sprinkle with sesame seeds.