Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: arrange the lettuce leaves on a large platter. in a large bowl, combine shredded cabbage, papaya slices and tomatoes (reserving a few slices of tomatoes and papaya for garnish). spread this mixture over the lettuce on the platter and sprinkle with mushrooms, shrimp and hazelnuts. decorate with reserved tomatoes and papaya and slivers of chile peppers. in a small bowl, mix together lime juice, fish sauce, sugar and green onions. stir until sugar is dissolved. pour this dressing over the salad and refrigerate until ready to serve.

Target recipe: instructions. in a large bowl, whisk the lime juice, green onion, cilantro, olive oil, garlic, hoisin sauce, and white pepper together to make a marinade. peel, devein, and clean the shrimp, rinse in cold water and set aside to chill for 30 minutes. cook the shrimp in a non-stick skillet on medium heat with 2 tablespoons of the marinade for 2 to 3 minutesit's done when it turns pink. pour the skillet contents into the marinade bowl add the red pepper, toss and set aside to chill. place 4 serving dishes with the shrimp to chill. to serve: on each of 4 chilled serving plates, place a bed of bibb lettuce, spoon the shrimp onto the lettuce. serve.