Vietnamese Shrimp and Noodle Bowls

Thaw shrimp, if frozen. Peel and devein shrimp. In a medium bowl, whisk together oil, honey, soy sauce, garlic and ginger. Set aside 1/2 cup mixture for dressing. Stir shrimp into remaining mixture; chill, covered, 20 minutes.

Meanwhile, soak vermicelli noodles in enough boiling water to cover until limp but al dente, 5 to 8 minutes; drain and rinse.

Thread shrimp on skewers, removing garlic and ginger from shrimp. Grill, covered, over medium-high heat until opaque, 2 to 3 minutes per side.

In four bowls, arrange noodles, shrimp, lettuce, snow peas, carrots and bell pepper strips. Whisk lime juice, 2 tablespoons water and crushed red pepper into reserved dressing mixture. Drizzle over bowls; top with fresh basil.