Shrimp Rolls With Spicy Vietnamese Dressing

• 1 12 lbs medium shrimp, peeled and deveined
• 1 tablespoon minced ginger
• 13 cup rice wine or 13 cup sake
• 1 12 teaspoons toasted sesame oil
• 6 limes, juice of (about 1 cup)
• 12 cup sugar
• 12 cup artificial sweetener, Splenda Granulated
• 13 cup soy sauce, light
• 1 12 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)
• 13 lb rice noodles, softened in boiling water and drained thoroughly

1. In a bowl, toss shrimp with ginger, wine and oil.
2. Cover with plastic wrap and refrigerate 20 minutes.
3. For dressing:.
4. Mix lime juice, sugar, Splenda, soy sauce, garlic and pepper flakes in a bowl; set aside.
5. Core lettuce and separate leaves; rinse and dry them.
6. Cook shrimp with its marinade in a medium pan or wok over medium-high heat, turning shrimp until opaque, 2 or 3 minutes.
7. To make wraps:.
8. 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.
9. Divide dressing among 4 small dishes for dipping.

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

Taken from www.food.com/recipe/shrimp-rolls-with-spicy-vietnamese-dressing-323080 (may not work)