Shrimp Rolls With Spicy Vietnamese Dressing

Easy preparation is essential when entertaining guests, and this shrimp appetizer is a breeze to make for your Labor Day party. The shrimp packs in protein, the carrots offer a healthy bonus of vitamin A and the spicy dipping sauce gives an added kick. From Shape Magazine

• Ready In: 33 mins
• Serves: 4
• Yields: 24 wraps

Ingredients

• 1 1⁄2 lbs medium shrimp, peeled and deveined
• 1  tablespoon  minced ginger
• 1⁄3 cup rice wine or 1⁄3 cup sake
• 1 1⁄2 teaspoons  toasted sesame oil
• 6  limes, juice of (about 1 cup)
• 1⁄2 cup sugar
• 1⁄2 cup artificial sweetener, Splenda Granulated
• 1⁄3 cup soy sauce, light
• 1 1⁄2 tablespoons garlic, fresh & minced
• 1  teaspoon red pepper flakes
• 2  heads boston lettuce or 2  heads  butterhead lettuce
• 2  cups fresh basil
• 3  medium carrots, peeled and finely grated (about 1 1/2 cups)
• 1⁄3 lb  rice 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.
2. For dressing:
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.
4. To make wraps:
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.