Shrimp Napa Wraps

Ingredients

• Sauce:
• 1/2 cup packed brown sugar
• 1/2 cup low-sodium soy sauce
• 1/4 cup water
• 1 tablespoon dark sesame oil
• 1/2 teaspoon crushed red pepper
• 1 garlic clove, minced
• Wraps:
• 12 napa (Chinese) cabbage leaves
• 1 tablespoon canola oil
• 1 1/2 cups shredded carrot
• 3/4 cup finely chopped red bell pepper
• 3/4 cup thinly sliced green onions
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 3 tablespoons minced fresh cilantro
• 3 tablespoons chopped fresh basil
• 1 1/2 tablespoons fresh lime juice
• 1 1/2 cups cooked bean threads (cellophane noodles; about 3 ounces uncooked)
• 36 medium shrimp, cooked and peeled (about 1 1/4 pounds)

Preparation

1. To prepare sauce, combine the first 6 ingredients in a small saucepan over medium heat; cook until the sugar dissolves and sauce slightly thickens (about 5 minutes), stirring frequently. Remove from heat; cover and chill.
2. To prepare wraps, steam cabbage, covered, 2 minutes or until crisp-tender. Drain and rinse with cold water. Drain and pat dry; set aside.
3. Heat canola oil in a large nonstick skillet over medium-high heat. Add carrot and next 4 ingredients (through 2 garlic cloves) to pan; sauté 5 minutes or until tender. Add cilantro, basil, and juice; toss gently to combine. Place about 3 tablespoons vegetable mixture and 2 tablespoons bean threads on each cabbage leaf. Top each with 3 shrimp; roll up. Serve with sauce.