Shrimp Rolls With Spicy Vietnamese Dressing

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1 1/2 pounds medium shrimp, peeled and deveined

1 tablespoon minced ginger

1/3 cup rice wine or sake

1 1/2 teaspoon toasted sesame oil

Juice from 6 limes (about 1 cup)

1/2 cup sugar

1 cup Splenda Granulated

1/3 cup light soy sauce

1 1/2 tablespoons minced fresh garlic

1 teaspoon red pepper flakes

2 heads Boston, or butterhead, lettuce

3 medium carrots, peeled and finely grated (about 1 1/2 cups)

2 cups fresh basil leaves

1/3 pound rice stick noodles, softened in boiling water and drained thoroughly

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