In a medium wok or frying pan over medium-high heat, add canola oil, ginger, chili (if desired) and peeled and deveined shrimp and fry for about 2-3 minutes (depending on the size of your shrimp), add garlic and fry until aromatic. Do not overcook shrimp. Set shrimp aside.
In a bowl add chopped green, yellow and red bell pepper, shallots and carrots and bean sprouts. Toss to mix. Set aside.
Make cilantro lime dressing. In a small bowl, add rice wine vinegar and brown sugar (or sugar alternative) and stir until sugar dissolves. Add fresh lime juice, fish sauce, minced garlic, white pepper, sesame oil, cilantro and fresh chili peppers (if desired) and mix well. Taste and adjust seasoning to your preference. If you like it more sour than add more lime, if you want it more salty than add more fish sauce, if you want it more sweet than add more sugar or sugar alternative. If you want it more hot, than by all means bring out more of those Thai chill peppers out...
Chop up shrimp into smaller pieces (not required but it makes it easier to eat when on a lettuce leaf and I was trying to get my shrimp to go a little further with 2 hungry teenagers in the house) Otherwise leave the shrimp whole. Add shrimp and cilantro lime dressing to the mixed vegetables and toss.
Place your washed and dried lettuce leaves on a serving platter. I used butter cup lettuce leaves as that is what I had on hand but feel free to use whatever you like (iceberg, romaine, endive, etc.) Scoop a large heaping tablespoon of delicious spicy shrimp salad on each lettuce leaf.
Serve Spicy Shrimp Salad with Lime Cilantro Dressing as a starter for 4 people or as a main dish for one not so hungry teenager.