Vietnamese Style Shrimp Lettuce Wraps

Bring a medium pot of salted water to a boil. Wash and dry produce.

In a large microwave-safe bowl, combine carrots, half the vinegar (you'll use the rest later), ½ tsp white sugar (1 tsp for 4 servings), salt, and pepper; microwave 30 seconds. Set aside to pickle, tossing occasionally.

Once water is boiling, add noodles. Cook, stirring occasionally, until al dente, 4-6 minutes. Drain and rinse under cold water until cool; divide between two serving bowls (four bowls for 4 servings).

While noodles cook, trim and slice scallions, separating whites from greens. Quarter limes. Trim and discard root end from lettuce; separate leaves. Pick cilantro leaves from stems; discard stems.

Rinse shrimp* under cold water, then pat dry with paper towels.

Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp, scallion whites, garlic powder, salt, pepper, and as many chili flakes as you like. Cook, stirring occasionally, until shrimp are opaque, 2-3 minutes.

Stir in half the soy sauce, half the ponzu, 1 TBSP brown sugar, and a splash of water (all the soy sauce and 2 TBSP brown sugar for 4 servings); cook until shrimp are cooked through, 1 minute more. Divide saucy shrimp between bowls with noodles.

In a small bowl, whisk together remaining ponzu, remaining vinegar, 1 tsp brown sugar, and juice from two lime wedges (2 tsp brown sugar and juice from four lime wedges for 4 servings). (Be sure to measure the brown sugar—we sent more!)

Place lettuce leaves, cilantro leaves, scallion greens, peanuts, pickled carrots (draining first), and remaining lime wedges in separate serving bowls. Serve family style alongside saucy shrimp noodles and ponzu-lime sauce for dipping and drizzling.