Ingredients

DRESSING:

• ¼ cup fresh lime juice
• 2 Tablespoons rice vinegar
• 1 teaspoon minced, peeled fresh ginger
• 1 ½ teaspoons fish sauce
• ½ teaspoon chili garlic sauce
• 1 Tablespoon white sugar
• 2 small garlic cloves, minced
• 4 cups shredded cabbage
• 1 cup shredded carrots

PEANUT SAUCE

• ¼ cup creamy peanut butter
• 1 ½ Tablespoons low-sodium soy sauce
• 1 ½ Tablespoons rice vinegar
• 1 garlic clove, minced
• ¼ teaspoon chili garlic sauce
• 1/3 cup water

• ½ lb shrimp, peeled and deveined, cut in half or thirds
• Salt and pepper
• 2 Tablespoons Olive oil
• 1 cup halved cherry tomatoes
• 3 scallions, chopped
• 1/3 cup chopped fresh cilantro
• 1 to 2 heads of Bibb or Butter lettuce
• 1 avocado, cubed
• 1 mango, cubed

Instructions

1. Mix the dressing ingredients and toss with cabbage and carrots.  Cover and set aside. 
2. In a small saucepan, over low heat, cook the peanut sauce ingredients until the peanut butter is melted and the sauce is smooth.  Remove from heat and set aside.
3. Season the shrimp with salt and pepper.  Heat olive oil in a large skillet over medium high heat.  Add shrimp and cook until pink (about 2 minutes on each side).  Set aside.
4. Add the tomatoes, scallions, and cilantro to the cabbage mixture and toss. 
5. Wash and dry the lettuce leaves, then fill each one with the cabbage mixture, mango, avocado, and shrimp.
6. Drizzle lightly with the peanut sauce.  Place the remaining peanut sauce in a small bowl and serve on the side.