1 1/2 lb medium shrimp, peeled and deveined
1 tbsp minced ginger
1/3 cup rice wine or sake
1 1/2 tsp toasted sesame oil
Juice from 6 limes (about 1 cup)
1/2 cup sugar
1/2 cup Splenda Granulated
1/3 cup light soy sauce
1 1/2 tbsp minced fresh garlic
1 tsp red pepper flakes
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
In a bowl, toss shrimp with ginger, wine, and oil.
Cover with plastic wrap and refrigerate 20 minutes.
For dressing:
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.
To make wraps:
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.
Makes 4 servings (6 wraps per person).