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.

Makes 4 servings (6 wraps per person)

Ingredients:

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
Directions:

In a bowl, toss shrimp with ginger, wine and oil. Cover with plastic wrap and refrigerate 20 minutes.
For dressing 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.
To make wraps 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 Facts:

525 calories per serving 5.3 g fat (0.9 g saturated) 76.5 g carbs 3.3 g fiber 40.1 g protein

http://www.fitceleb.com/2008/09/01/shrimp-rolls-with-spicy-vietnamese-dr...