>From the Whole Foods Market website...


Ginger-Soy Shrimp Lettuce Wraps

Serves 4
1 pound easy-peel frozen shrimp 
1/4 cup Ginger Soy Sauce 
2 cloves garlic, minced 
3 organic carrots, peeled and grated or cut into matchsticks 
5 scallions, green and white part cut into 1/2-inch lengths 
1 medium cucumber, peeled, seeded and thinly sliced 
1/3 cup peanuts, chopped 
generous handfuls fresh Thai (or regular) basil, fresh mint and cilantro leaves 
1 head green-leaf lettuce 
4 ounces (dry) thin rice noodles 
Night before:
Run warm water over the shrimp in a strainer. Remove entire shells from shrimp 
and toss them together with the ginger soy sauce and garlicup Seal in a 
container and refrigerate overnight.

Prep the carrots, scallions and cucumbers as described above. Store them in 
separate containers, covered, in the fridge. Rinse basil, mint, cilantro and 
lettuce. Spin-dry leaves and store sealed in bags along with paper towels.

Supper time:
Preheat broiler. Soak noodles in a bowl of warm water for 5 minutes. Drain and 
cook the noodles in a small pot of boiling water, about 3 minutes. Drain. 
Spread shrimp in a single layer on a broiling pan. Discard marinade. Broil 6 
inches from heating element, about 4 minutes until shrimp curl and turn pink.

Serve shrimp and rice noodles on a platter. Stack lettuce leaves on a plate. 
Surround platter with serving bowls of herbs, carrots, cucumbers and peanuts. 
Serve a bowl of dipping sauce (recipe at right) to each person.

Have everyone assemble their own lettuce rolls. Pile some of each ingredient 
onto a lettuce leaf. Roll or fold the leaf around the ingredients, forming a 
package. Serve with Vietnamese Dipping Sauce.
Rhonda G in Missouri
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