For the dressing: Combine the chili, oil, lime juice, fish sauce, sugar, ginger and sesame oil
in a bowl and mix well.
Add the shrimp, sugar snap peas
and mango and toss together well. Chill in the refrigerator for 20 minutes.
Serve the sweet and sour
shrimp on the lettuce with the sesame seeds in a small pot or bowl for dipping.