1. In a small bowl, combine 2 tbsp each fish sauce and lime juice, 2 tsp sugar, 1 tsp Asian chili paste and 2 chopped cloves of garlic. In a medium-size bowl, combine 1 pound coarsely chopped cooked shrimp and 1 tbsp each soy sauce and rice vinegar. Serve shrimp wrapped in Boston lettuce leaves along with plain coleslaw mix, cilantro, mint and chopped peanuts. Serve fish sauce mixture for dipping.