In a medium bowl, toss shrimp with Thai seasoning paste and chili pepper paste. Cover and refrigerate 1 to 2 hours to marinate.
Heat a large skillet over medium high heat. Add butter or oil and swirl to coat. Add shrimp in a single layer and let cook 2 minutes, then toss and continue to sauté until cooked through, 1 or 2 more minutes.
Divide shrimp among 8 lettuce leaves (4 or 5 shrimp per leaf, depending on the size of your shrimp). Sprinkle with chopped tomatoes and season to taste.
Cilantro Lime Mayo:
In a small bowl, combine mayonnaise, cilantro paste, garlic paste, lime juice, salt and pepper. Mix well and drizzle over shrimp.
Serves 2 as a main dish (4 to 6 as an appetizer). For two servings, each serving has 5.71 g NET CARBS.Food energy: 268kcal Total fat: 18.57g Calories from fat: 167 Cholesterol: 142mg Carbohydrate: 6.55g Total dietary fiber: 0.84g Protein: 16.04g