Vietnamese Shrimp Lettuce Wraps With Spicy Lime Dipping Sauce

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3/4 pound (16 to 20 per lb.) raw shrimp, peeled and deveined

1/4 teaspoon salt

1/4 teaspoon pepper

1 package (3 3/4 oz.) cellophane noodles (see notes)

2 tablespoons rice vinegar

1/2 to 1 teaspoon hot chile flakes

2 tablespoons fresh lime juice (about 3 small limes)

2 cloves garlic, minced

1 tablespoon sugar

4 tablespoons Asian fish sauce (nuoc mam or nam pla)

2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained

1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons

1/4 cup basil leaves

1/4 cup cilantro leaves

1/4 cup mint leaves

1/4 cup dry-roasted peanuts, finely chopped

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