1. In a saucepan, bring about 2 quarts of water to a boil over high heat. Add the shrimp and cook until just pink, 2 - 3 minutes.
2. Drain the shrimp, reserving 1/4 cup of the cooking liquid, and transfer the shrimp to a large bowl of ice water to stop them from cooking further. Once the shrimp are cold, drain and chop them into bite- size chunks.
3. Add the shrimp pieces to a large nonreactive container along with the onion, tomatoes, jalapeno, avocados, cilantro, garlic, lime juice, and tomato sauce. Season generously with salt and pepper and mix well. Cover the container and put it in the refrigerator to marinate for at least 3 hours.
4. Serve as a dip with crunchy vegetables. Any leftover shrimp salsa can be stored in the refrigerator for up to 3 days.

NUTRITIONAL ANALYSIS: per Serving (1 cup): calories 195, fat 10 g, saturated fat 1.5 g, cholesterol 0 mg, fiber 7.1 g, protein 14 g, carbohydrate 16.3 g, sodium 289 mg

1. Preheat the oven to 400F.
2. Brush the cut sides of the squash with 1 tablespoon of the peanut oil. Place the squash, cut sides down, on a baking sheet and roast for 30-40 minutes. The squash is cooked when a knife easily pierces through the skin and flesh. Let cool, use a fork to shred the flesh into spaghetti-like strands, and set aside.
3. In a small bowl stir together the fish sauce, tamari, and red pepper flakes. Set aside.
4. Heat 1 tablespoon of the oil in a large wok or large cast-iron pan over medium-high heat. Add the egg and cook until scrambled, 30-60 seconds, breaking it up. Transfer to a plate and reserve.
5. Pour another tablespoon of the oil into the wok and stir-fry the garlic until aromatic. Season the chicken with a little salt and add it to the pan. Stir-fry the chicken until golden brown, about 4 minutes. Push the chicken to the side and add the shrimp in the center of the pan. Stir frequently until the shrimp are pink and firm, about 3 minutes.
6. Toss in the carrots and stir-fry them for 1 minute. Transfer the contents of the pan to a platter.
7. Add the remaining 1 tablespoon oil to the wok, spread the squash strands out in the pan, and cook for 1 minute without stirring. Flip the pile of strands over and brown them for 2 minutes on the other side.
8. Pour the sauce into the wok and add the chicken-shrimp mixture, egg, bean sprouts, and scallions. Gently toss to heat through, and squeeze the juice of one lime half over all. Garnish with the peanuts and serve with the other half lime available for table-side squeezing. Any leftovers can be refrigerated for up to 4 days.

Nutritional Analysis: per Serving (1 and 1/3 cups): calories 263, fat 15 g, saturated fat 2 g, cholesterol 131 mg, fiber 1 g, protein 21 g, carbohydrate 14 g, sodium 611 mg

MAKE THE TURKEY:

1. Heat the oil in a wok or large cast-iron pan over medium-high heat. Sauté the onion, garlic, and ginger, stirring constantly, until aromatic and softened, 3-4 minutes.
2. Add the carrot, cinnamon, coriander, turmeric, and cayenne. Season to taste with salt and black pepper and mix well. After a minute add the turkey, breaking it up with a spoon. Cook the turkey, stirring frequently, until browned, 6-8 minutes.
3. Pour in the chicken broth and stir, scraping the bottom of the pan to release any tasty browned bits. Turn off the heat and fold in the cilantro. Transfer the turkey mixture to a small bowl.

ASSEMBLE THE WRAPS:

1. Lay the lettuce leaves out on a plate and spread a heaping teaspoon of the mashed avocado on each leaf. Add some spinach and watercress to each wrap. Top with small piles of the spiced turkey and roll up. Serve with the lime wedges on the side.

NUTRITIONAL ANALYSIS: per Serving (4 wraps): calories 566, fat 36 g, saturated fat 5 g, cholesterol 70 mg, fiber 9 g, protein 40 g, carbohydrate 27 g, sodium 314 mg