Thai Chard Shrimp Wraps with Peanut Sauce

0 To prepare the Swiss chard, steam the leaves for 5 minutes over a pot of simmering water (using a steamer basket) or in a microwave-safe bowl. While the chard cooks, prepare an ice bath with 2 cups ice and 2 cups cool water. Once cooked, submerge the chard in the ice bath for 3 minutes. Place the cooled chard on paper towels and blot dry.
1 For the shrimp, bring a medium-sized pot of water to a boil with 1/2 teaspoon sea salt. Once boiling, add the shrimp and cook (even though it may not boil) for 2 to 3 minutes, or until the shrimp are pink and completely opaque. Add the shrimp to the ice bath to cool and then blot dry on paper towels.
2 For the peanut sauce, whisk the nut butter, aminos, vinegar, sesame oil, and fish sauce together until smooth. Garnish with the sesame seeds.
3 To assemble, cut the larger chard leaves in half cross-wise and use the smaller leaves as-is. Place an even amount of carrots, cucumber, cabbage, and cilantro on each leaf. Add 3 to 4 shrimp on top and carefully roll the leaf up, securing with a toothpick if needed.
4 Serve with the peanut dipping sauce and enjoy!