These were so so. Edible, definitely, but we don't know if we'd make them again. Taylor says too much lime, I say too hard to eat. Taylor suggests using a traditional Vietnamese fish sauce instead of the lime sauce, which could be good. Also be sure to get real butter lettuce - we used some other kind, and the leaves were not big enough to roll or strong enough to scoop. In other words, it was messy. Spicy Vietnamese Shrimp Lettuce Rolls Splenda? Seriously? I've never seen a recipe actually call for it before. We omitted it completely, a whole cup of any type of sugar/sweetener is way too much in my opinion. I used less sugar as well, maybe 1/3 cup total. Maybe that was why the lime was too strong. Recipe from Epicurious. Makes 4 servings. Ingredients 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

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