1 pound large peeled, cooked frozen shrimp, tails removed

12 large green leaf lettuce leaves

1/4 ounce fresh mint or basil leaves

2 medium carrots, grated

1/3 C. bottled peanut dipping sauce

 

Bring 4 C. of water to a boil in a medium saucepan. Submerge the noodles and turn off the heat. Let the noodles soften for 3 minutes, then drain in a strainer over a large bowl, saving the hot water. Submerge the shrimp in the hot water for 3 minutes to thaw. Drain. Meanwhile, rinse, dry, and stack the lettuce and mint or basil leaves on a plate. Put the carrots, noodles, and shrimp in separate dishes. Lay 1 large lettuce leaf on one hand. Top with noodles and carrots, 2 mint or basil leaves, and 3 or 4 shrimp. Roll the leaf around the contents to make a cylinder. Repeat with the remaining lettuce leaves. Serve with peanut sauce in individual bowls for dipping.

 

Yield: 4 servings

Calories: 281

Fat: 5g

Fiber: 2g