Shrimp Lettuce Wraps with Thai Peanut Sauce

1 lb Shrimp, raw, peeled, deveined
4 tbsp Creamy Peanut Butter
2 cloves Garlic, minced
1 tsp Ginger Root, fresh, minced
3 tbsp Kikkoman Low Sodium Soy Sauce
4 tsp Mustard Chinese-style Extra Hot
2 tbsp siracha chili sauce
Lime Juice
1 tsp Sesame Oil
1/2 packet of sugar in the raw
1 packet of stevia
4-5 tbsp of water
1 tbsp Extra Virgin Olive Oil
1 dash Salt
1 Cucumber (with peel) cut like matchsticks
1 cup, Carrots, cut like matchsticks or grated
1/4 red Onion, sliced very thin
6 tbsp Cilantro, leaf only, stems removed
1/2 an Avocado
One lime, cut in 12 wedges
12-15 large Lettuce Leaves

The Thai peanut sauce will get spicier as you cook it, so be careful when adding extra Siracha or Spicy Mustard. I recommend waiting until five minutes into the cooking process before adding more spice to it.

If shrimp is frozen, place in a strainer to thaw in sink after a rinse in cold water.
Combine peanut butter, -most- of the garlic, ginger, soy sauce, mustard, siracha, a big splash of lime juice, sesame oil, sugar, stevia and about 4-6 tablespoons of water. Stir until well blended. Heat in the microwave in one minute intervals on medium power, stirring in between, until the sauce reaches desired consistency and flavor. It should be about as thick as pancake syrup. If you need the sauce to be milder, cut back on the siracha and mustard.
Put the remaining minced garlic and the olive oil in a skillet and set aside.
Slice the cucumber, carrots, and red onion. (I used a mandolin to create the matchstick appearance of the cucumbers and the paper-thin slices of onion. I bought the carrots pre-cut into matchsticks.)
Slice half an avocado into chunks, sprinkle with a small amount of salt and lime juice.
Cut the cilantro leaves away from the stems. Cut the lime into about 12 wedges.
Place the cucumber, carrots, onion, cilantro, avocado and limes in small serving dishes around your table.
Turn the skillet on medium heat and warm the oil and garlic in it.
When the oil begins to sizzle, add the shrimp, being careful to strain as much water off the shrimp prior to cooking, if it had been thawing in the sink.
Sprinkle the shrimp with a dash of sea salt, soy sauce and siracha (maybe 1/4 tsp each). Cook shrimp until it is pink and plump, maybe 7 minutes.
Wash and select your lettuce leaves while preparing the shrimp. Pour the Thai peanut sauce into individual serving cups.
Place the shrimp and lettuce in the center of the table and everyone can build their own shrimp lettuce wraps, applying sauce to their taste.

Serving Size: serves four or five, depending on how hungry you are.