Shrimp Rolls With Spicy Vietnamese Dressing

• 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

1. In a bowl, toss shrimp with ginger, wine, and oil. Cover with plastic wrap and refrigerate 20 minutes.
2. 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.
3. 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.

shrimp, ginger, rice wine, sesame oil, sugar, splenda, soy sauce, fresh garlic, red pepper, fresh basil, carrots, rice

Taken from www.epicurious.com/recipes/food/views/shrimp-rolls-with-spicy-vietnamese-dressing-232459 (may not work)