- Wash and separate the romaine lettuce; pat to dry and set aside. Thinly slice the green onions and mince the cilantro.
- In a small bowl, mix together peanut butter, vinegar, Sriracha, lime juice and water. Set aside until ready to use.
- Slice shrimp in half, lengthwise. Prepare work station by setting out all the ingredients on a platter or in small bowls.
- Lay out the lettuce leaves on a platter and fill with 2 tablespoons shredded carrots, 3 to 4 mint leaves, 1 tablespoon cilantro leaves and 4 shrimp halves. Drizzle with sauce and serve immediately.