Lay the lettuce leaves across a large platter. Arrange the cucumber, mango slices and shallots over the lettuce.
In a blender, combine the lime juice, shallots, fish sauce, sugar, garlic, cilantro, chiles, and peanut oil. Blend on high speed until well combined and the sugar is dissolved.
In a bowl, toss the shrimp with the Essence, salt, palm sugar, and cayenne to coat. Heat a wok or large, heavy, skillet over high heat. Add the oil and when very hot, add the shrimp and sear until cooked through, about 2 minutes per side. Remove from the pan.
Arrange the shrimp decoratively over the greens and mango and drizzle with the dressing. Garnish with the mint and green onions and serve.
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