Charred Shrimp Lettuce Rice Bowl (Gluten-Free)

Cook the rice according to package directions and keep warm.

In a small bowl whisk together the vinegar, gluten-free fish sauce, sugar, minced garlic, lime juice, and a pinch of red pepper flakes. Set the dressing aside.

Heat a large cast-iron or heavy skillet over medium-high for about 5 minutes. Lightly coat the shrimp and the cut sides of the romaine with gluten-free cooking spray or a little olive oil and season with kosher salt and freshly ground pepper.

Place the romaine cut-side down in the hot pan and char until the leaves are lightly browned and softened, about 3 to 5 minutes. Transfer to a plate and chop the lettuce when it is cool enough to handle.

Add the shrimp to the same pan and cook, turning once, until opaque and just cooked through, about 2 to 3 minutes total.

Divide the rice between two bowls. Top each bowl with equal portions of shrimp, charred lettuce, cucumber slices, and shredded carrot. Drizzle the reserved dressing over the bowls, sprinkle with chopped peanuts and cilantro if using, garnish with a lime wedge, and serve immediately.