Shrimp Napa Wraps

• Sauce:
• 1/2 cup packed brown sugar
• 1/2 cup low-sodium soy sauce
• 1/4 cup water
• 1 tablespoon dark sesame oil
• 1/2 teaspoon crushed red pepper
• 1 garlic clove, minced
• Wraps:
• 12 napa (Chinese) cabbage leaves
• 1 tablespoon canola oil
• 1 1/2 cups shredded carrot
• 3/4 cup finely chopped red bell pepper
• 3/4 cup thinly sliced green onions
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 3 tablespoons minced fresh cilantro
• 3 tablespoons chopped fresh basil
• 1 1/2 tablespoons fresh lime juice
• 1 1/2 cups cooked bean threads (cellophane noodles; about 3 ounces uncooked)
• 36 medium shrimp, cooked and peeled (about 1 1/4 pounds)

1. To prepare sauce, combine the first 6 ingredients in a small saucepan over medium heat; cook until the sugar dissolves and sauce slightly thickens (about 5 minutes), stirring frequently. Remove from heat; cover and chill.
2. To prepare wraps, steam cabbage, covered, 2 minutes or until crisp-tender. Drain and rinse with cold water. Drain and pat dry; set aside.
3. Heat canola oil in a large nonstick skillet over medium-high heat. Add carrot and next 4 ingredients (through 2 garlic cloves) to pan; saute 5 minutes or until tender. Add cilantro, basil, and juice; toss gently to combine. Place about 3 tablespoons vegetable mixture and 2 tablespoons bean threads on each cabbage leaf. Top each with 3 shrimp; roll up. Serve with sauce.

brown sugar, soy sauce, water, sesame oil, red pepper, garlic, wraps, cabbage, canola oil, carrot, red bell pepper, green onions, fresh ginger, garlic, fresh cilantro, fresh basil, lime juice, noodles, shrimp

Taken from www.myrecipes.com/recipe/shrimp-napa-wraps (may not work)