Shrimp Fritters With Spicy Moroccan Dipping Sauce

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1 cup thinly sliced leek (about 1 large)

1 1/2 teaspoons minced peeled fresh ginger

1 tablespoon chopped fresh cilantro

1 tablespoon chopped fresh mint

12 large shrimp, peeled and deveined (about 1/2 pound)

24 gyoza skins

1 tablespoon water

1 large egg

1/2 cup panko (Japanese) breadcrumbs

4 teaspoons all-purpose flour

2 teaspoons olive oil, divided

1/2 teaspoon olive oil

2 tablespoons minced shallots

1 teaspoon Moroccan Spice Blend

1/2 cup red wine

1 tablespoon rice vinegar

3/4 cup fat-free, less-sodium chicken broth

2 tablespoons low-sodium soy sauce

1/4 teaspoon cornstarch

1 teaspoon water

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