Shrimp Rolls With Spicy Vietnamese Dressing

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1 1/2 lb medium shrimp, peeled and deveined

1 tbsp minced ginger

1/3 cup rice wine or sake

1 1/2 tsp 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 tbsp minced fresh garlic

1 tsp 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 lb rice stick noodles, softened in boiling water and drained thoroughly

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