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. ---------------------------------------------------------------------------
Nutrition
Ingredients
