- 2 tablespoons low-sodium soy sauce
- 2 tablespoons lime juice
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon sugar
- 1 head Bibb or Boston lettuce leaves
- 1 cup broccoli sprouts
- 4 ounces cooked medium shrimp, shelled and deveined
- 1 medium carrot, shredded
- 1 daikon root, shredded
- Mint or cilantro leaves
- Stir together soy sauce, lime juice, ginger, and sugar in a small bowl. Set aside.
- Choose four large lettuce leaves without any bruises or holes. Lay them flat. Arrange one-quarter of the broccoli sprouts down the center of one leaf. Top with two or three shrimp. Sprinkle with carrot and daikon and add a few mint or cilantro leaves. Repeat with all lettuce leaves.
- Loosely roll in sides of lettuce leaves, leaving ends open. Serve with soy-lime dipping sauce.