Noodles on Fire

	For Vietnamese-Style HFPJ Sauce:
6 ounces (1/2 medium jar)	Jenkins Jellies Hell Fire Pepper Jelly
3 cloves	Garlic, peeled and finely grated
2 tablespoons	Fish sauce
2	Limes, juiced
2 tablespoons	Water
	For Noodles from Hell:
1 package	Cold cellophane rice noodles
½ pound	Deveined shrimp
To taste	Salt and pepper
1 tablespoon	Olive oil
1 cup	Vietnamese-Style HFPJ Sauce
1	Carrot, shredded or finely julienned
1	Persian cucumber, shredded or finely julienned
1	Scallion or green onion, finely chopped
1	Jalape�o pepper, sliced into rings
3 sprigs	Cilantro
1 sprig	Mint
1 sprig	Thai basil

To make Vietnamese-style HFPJ Sauce: Combine all ingredients and whisk until smooth. Makes about 1 cup. To make Noodles from Hell: Prepare cold rice noodles according to package directions. Set aside. Rinse shrimp, pat dry and lightly salt and pepper. Cook seasoned shrimp over high heat in a pan with olive oil, about 1-2 minutes on each side. Set aside to cool. In a large mixing bowl, combine noodles, shrimp, Vietnamese-style HFPJ Sauce. Add all remaining ingredients, except cilantro, mint and basil. Toss together and allow to marinate for 20 minutes. Just before serving, sprinkle with fresh herbs, toss again, and serve. Serves 4 - 6.

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