Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce

Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce
  1. 3/4 pound (16 to 20 per lb.) raw shrimp, peeled and deveined
  2. 1/4 teaspoon salt
  3. 1/4 teaspoon pepper
  4. 1 package (3 3/4 oz.) cellophane noodles
  5. 2 tablespoons rice vinegar
  6. 2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained
  7. 1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons
  8. 1/4 cup basil leaves
  9. 1/4 cup cilantro leaves
  10. 1/4 cup dry-roasted peanuts, finely chopped
  11. peanut sauce (found here)
  1. Put shrimp, salt, and pepper in a pot and add cold water to just cover shrimp. Bring water to a boil, then reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1 minute. With a slotted spoon, transfer shrimp to a colander and let cool.
  2. Put cellophane noodles in a medium pot and cover with hot water. Cover pot and set aside until noodles are softened, at least 15 minutes. Drain noodles and (using kitchen scissors) cut into 2- to 3-inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.
  3. To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp. Garnish with carrot, basil, cilantro, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat. Drizzle with or dip into peanut sauce.

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