Ingredients
1
1/2 lb medium shrimp, peeled and deveined
1/3
cup rice wine or sake
1
1/2 tsp toasted sesame oil
Juice from 6 limes (about 1 cup)
1/2
cup Splenda Granulated
1
1/2 tbsp minced fresh garlic
2
heads Boston, or butterhead, lettuce
2
cups fresh basil leaves
3
medium carrots, peeled and finely grated (about 1 1/2 cups)
1/3
lb rice stick noodles, softened in boiling water and drained thoroughly
Directions
1.
In a bowl, toss shrimp with ginger, wine, and oil. Cover with plastic wrap and refrigerate 20 minutes.
3.
Mix lime juice, sugar, Splenda, soy sauce, garlic, and pepper flakes in a bowl; set aside. Core lettuce and separate leaves; rinse and dry them. Cook shrimp with its marinade in a medium pan or wok over medium-high heat, turning shrimp until opaque, 2 or 3 minutes.
5.
Place 3 shrimp inside each lettuce leaf along with 2 or 3 basil leaves, 1 tbsp carrots and a small handful of noodles and roll up. Divide dressing among 4 small dishes for dipping.
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