Cups.

Soy Shrimp Lettuce Wraps
adapted from WholeFoods Market

1 pound easy-peel frozen shrimp, thawed and peeled*
1/4 cup soy sauce
2 cubes of frozen minced garlic (from Trader Joe's)
1/4 pound uncooked thin rice noodles
1 head green leaf lettuce
Thai or regular basil
Mint
Cilantro
Chopped radish
5 green onions, chopped
1 medium cucumber, peeled, seeded and thinly sliced
1/3 cup roasted peanuts, chopped
1 lemon, in wedges for serving

Method

Put shrimp, soy sauce and garlic into a large bowl, toss well, cover with plastic wrap and refrigerate overnight.

Put noodles into a large bowl of warm water and set aside to let soften for 5 minutes; drain well. Bring a medium pot of water to a boil, add soaked noodles and cook for 3 minutes; drain again and set aside.

Meanwhile, preheat broiler. Using a slotted spoon, transfer shrimp from bowl to a baking sheet and arrange them in a single layer; discard remaining marinade. Broil until shrimp are just cooked through and pink, about 4 minutes, then transfer to a platter.

Arrange rice noodles, lettuce leaves, basil, mint, cilantro, radishes, green onions, cucumbers and peanuts on the platter with the shrimp. Have everyone assemble their own lettuce wraps, piling some of each ingredient onto a lettuce leaf, then rolling it up to form a package before eating. 

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If I hadn't added in lemon wedges with the wraps it definitely would've been a little dry. I found these wraps very refreshing. I'll definitely make them again.