Basil Shrimp and Glass Noodle Lettuce Cups - alive magazine

Ingredients

• 100 g brown rice vermicelli (glass/cellophane noodles)
• 200 g raw peeled and deveined shrimp, tail off
• 1/4 cup (60 mL) chopped fresh basil
• 1 green onion, finely diced
• 1 carrot, finely diced
• 1 Tbsp (15 mL) mayonnaise or plain Greek yogurt
• 1 tsp (5 mL) lime juice
• 1/4 tsp (1 mL) Sriracha (spicy chili sauce)
• 1 head Boston (bibb) or butter lettuce, leaves separated, kept whole