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Bright and Spicy Shrimp Noodle Salad

['⅓ cup fresh lime juice', '2 tsp. honey', '1 serrano chile, very thinly sliced', '1 (1-inch) piece ginger, peeled, finely grated', '1 garlic clove, finely grated', '1 Tbsp. plus 1½ tsp. fish sauce', '4 Tbsp. extra-virgin olive oil, divided', 'Kosher salt', '1 lb. large shrimp (preferably wild), peeled, deveined', '6 oz. bean thread (cellophane or glass) noodles', '1 English hothouse cucumber, halved lengthwise, thinly sliced crosswise', '½ cup salted, roasted peanuts, crushed, divided', '1 cup basil leaves']

Stir lime juice and honey in a small bowl until honey dissolves. Mix in chile, ginger, garlic, fish sauce, and 3 Tbsp. oil; season dressing with salt.
Toss shrimp and 2 Tbsp. dressing in a medium bowl to coat; let sit 10 minutes.
Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and ¼ cup peanuts; toss well.
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Pour off any liquid from shrimp and pat dry; season all over with salt. Cook shrimp, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil, and toss well to combine.
Divide noodle salad among bowls and top with remaining peanuts.

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