Spicy Shrimp Rolls

Megan usually rounds up the Self Magazine recipes for us, but she was a little busy getting married. :)
So when this spicy little number showed up in my in box, I had to share. I think this would be a fun hors d'oeuvres to serve before you went out for drinks with friends. I would also have some edamame and maybe potstickers for a mini feast. (We had quite the mini hors d'oeuvres feast at Megan and Alex's wedding!)

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.  In a bowl, toss shrimp with ginger, wine and oil. Cover with plastic wrap and refrigerate 20 minutes. Mix lime juice, sugar, Splenda, soy sauce, garlic and pepper flakes in a bowl; set aside. Core lettuce and separate leaves; rinse and dry them. Cook shrimp with its marinade in a medium pan or wok over medium-high heat, turning shrimp until opaque, 2 or 3 minutes.

Place 3 shrimp inside each lettuce leaf along with 2 or 3 basil leaves, 1 tbsp carrots and a small handful of noodles and roll up. Divide dressing among 4 small dishes for dipping.