Ingredients:

• 8 rice papers
• 1 Tbsp. olive oil
• 1 lb. shrimp, peeled and deveined
• ½ head Romaine lettuce, shredded
• 1 cup peeled and sliced (long ways) cucumber
• ½ cup alfalfa sprouts
• 1 cup Creamy Lime Dressing (see recipe below)

• 1/3 cup olive oil
• Juice of 2 fresh limes (about 6 Tablespoons)
• 1 tsp. lime zest
• 4 ounces cottage cheese, softened, no salt added
• 1 tsp. garlic powder
• 1 tsp. sugar

Preparations:

1. Heat oil in a large skillet over medium-high. Add shrimp and stir until opaque, about 3 minutes. Cool shrimp in refrigerator.
2. Soak each rice paper in water until soft.
3. Lay rice paper wrap on a flat surface.
4. Add 3 shrimp, lettuce shreds, cucumber, and alfalfa sprouts to the center so that there’s about an inch or more on all sides.
5. Tuck the top and bottom pieces in. Roll the right side over and keep rolling up until it forms a burrito shape.
6. Combine dipping sauce ingredients in a blender and blend until smooth. Makes about 1 cup.

Nutrition Information (per serving):

Calories: 442

Protein (g): 31

Carbohydrates (g): 30

Total Fat (g): 23

Saturated Fat (g): 4

Cholesterol (mg): 198

Sodium (mg): 219

Potassium (mg): 595

Phosphorous (mg): 350

Calcium (mg): 142

Fiber (g): 3