To make the dressing, dissolve the sugar in the boiling water in a small bowl, then stir in lime juice, fish sauce, chile paste and garlic. Cool in refrigerator.
To make the salad, pour boiling water over the cellophane noodles in a large bowl, and let soak for 5 minutes. Drain, and cut into manageable lengths with kitchen shears.
In that same large bowl, mix together the noodles through lettuce. Toss well with the dressing. Top with shrimp and peanuts.