Coconut-and-Lime-Crusted Shrimp With Rice-Noodle Salad

4 ounces vermicelli rice noodles

3/4 cup panko breadcrumbs

1 teaspoon lime zest. plus 3 tablespoons juice

1/3 cup unsweetened shredded coconut

2 large eggs, room temperature

Coarse salt and freshly ground pepper

1 pound large shrimp, peeled (tall segments left attached)

and deveined, potted dry

1 head romaine lettuce, shredded (about 8 cups)

5 radishes, thinly sliced

1 Fresno or jalapeño chile, thinly sliced

1/4 cup hot-pepper jelly or mango chutney, warmed

1 avocado, pitted. peeled, and thinly sliced

1. Preheat broiler with rack 6 inches from heating element. Cover

noodles with boiling water in a bowl; let stand 10 minutes.

2. Combine panko, lime zest, and coconut in another bowl. In a

third bowl, beat eggs; season eggs and panko with salt and pep-

per. Dip shrimp in eggs, then panko; press to adhere.  Place on a

rimmed baking sheet. Rinse noodles under cold water; drain. Toss

with lime juice, romaine, radishes, chile, and jelly.  Season with salt

and pepper. Broil shrimp 2 minutes, Flip; broil until browned in

Places,2 to 3 minutes more. Serve over salad with avocado.