Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8              large  napa cabbage leaves
  24             large  fresh unpeeled shrimp -- (1 pound)
  2        tablespoons  chili puree with garlic
  1         tablespoon  minced shallot
  4             cloves  garlic -- minced
                        vegetable cooking spray
  4               cups  alfalfa sprouts
                        mango salsa
                        ingredients for mango salsa
  1              large  tomato -- (1/2 pound)
  1              small  green bell pepper -- (1/4 pound)
  1                cup  diced peeled mango
     1/4           cup  diced red onion
  2 1/2    tablespoons  finely chopped fresh cilantro
  2        tablespoons  sliced green onions
  2 1/2      teaspoons  finely chopped serrano or jalapeno pepper
     1/4      teaspoon  ground cumin
  1              clove  garlic -- minced

Preparation:

Trim tough ends of cabbage leaves. Cook 4 leaves in boiling water for 30 seconds; drain. Repeat procedure with remaining 4 leaves; set aside. Peel and devein shrimp. Combine shrimp and next 3 ingredients; stir well. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add shrimp mixture, and saute 5 minutes or until done. Place 3 shrimp in center of each cabbage leaf; fold 2 opposite ends over. Arrange 1/2 cup alfalfa sprouts on a salad plate; top with 1 cabbage roll, seam side down, and 1/4 cup Mango Salsa. Yield: 8 servings. INSTRUCTIONS FOR MANGO SALSA: Cut the tomato in half crosswise; remove the seeds and strain, reserving 2 tablespoons of juice. Dice the tomato; then combine reserved juice and tomato in a bowl, and set aside. Cut bell pepper in half lengthwise, and discard seeds and membranes of 1 half; reserve remaining half for another use. Place bell pepper half, skin side up, on a foil-lined baking sheet, and flatten pepper with palm of hand. Broil 3 inches from heat for 10 minutes or until blackened and charred. Place in a zip-top heavy-duty plastic bag, and seal; let stand for 15 minutes. Peel and discard skin; dice bell pepper. Add bell pepper, mango, and the next 6 ingredients to tomato mixture, and stir well. Cover and chill.

Nutritional Information:

18 Calories (kcal); trace Total Fat; (9% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 4mg Sodium