Ginger Shrimp Napa Wraps

Years ago I went to DC with my friends to visit our friend Bill. He took us sightseeing around DC. We went to the Smithsonian Museum and many other places. It's funny the thing that I remember most is the food. He took us to PF Changs, a place I had never heard of (this is going back to ahhhh I think 1997 or so). We had their chicken lettuce wraps and they were absolutely amazing. Well this dish is akin to that dish. I think it packs just as much flavor but with shrimp instead.

GINGER SHRIMP NAPA WRAPS
Lori's Lipsmacking Goodness
inspired by this recipe at Cooking Light

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
1/2 cup shredded carrot
1 cup finely chopped red bell pepper
3/4 cup thinly sliced green onions
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
2 tablespoons chopped fresh basil
1 1/2 tablespoons fresh lime juice
1 1/2 cups cooked cellophane noodles
2 lbs. cooked small shrimp (I used a bag of cooked shrimp)

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.

To prepare wraps, steam cabbage, covered, 2 minutes or until crisp-tender. Drain and rinse with cold water. Drain and pat dry; set aside.

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. Add shrimp to heat. Do not overcook shrimp aas it wil get dry. Place about 3 tablespoons vegetable mixture and 2 tablespoons bean threads on each cabbage leaf. Serve with sauce.