In a blender, combine shallot, sugar, black pepper, honey, fish sauce, and canola oil. Blend until smooth to create a fragrant marinade.

Place the peeled and deveined shrimp in a Ziploc bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours.

In a bowl, whisk together lime juice, granulated sugar, fish sauce, Thai chilies, and tepid water until the sugar dissolves.

Bring a pot of water to a boil and soak the rice noodles according to package instructions, usually around 4–5 minutes. Drain and rinse under cold water.

Heat a grill pan over medium-high heat and add a splash of oil. Grill the marinated shrimp for about 3 minutes on each side until they are charred and cooked through.

Divide the cooked rice noodles into serving bowls. Top with the grilled shrimp, fresh basil, mint, and cucumber.

Offer the dipping sauce on the side and encourage everyone to drizzle it over the noodles before enjoying.