Shrimp Lettuce Rolls with Dipping Sauce
Serve with fried rice if desired.

Servings: 6 - 4 Rolls Each Person

• 1 1/2 pounds medium shrimp, peeled and deveined
• 1 tablespoon minced ginger
• 1/3 cup rice wine or sake
• 1 1/2 teaspoon 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 tablespoons minced fresh garlic
• 1/2 - 1 teaspoon 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 pound rice stick noodles, softened in boiling water and drained thoroughly

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.

Per Serving: 350 Calories; 3g Fat (8.8% calories from fat); trace Saturated Fat; 25g Protein; 51g Carbohydrate; 2g Dietary Fiber; 173mg Cholesterol; 721mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates.

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