Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce

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1 pound large shrimp (about 36), peeled and deveined

3 tablespoons canola oil

Salt and freshly ground pepper

12 leaves green curly leaf lettuce

Serrano-Mint Sauce, recipe follows

Chili oil, for drizzling, optional

Fresh cilantro leaves

Serrano-Mint Sauce:

1 cup tightly packed mint leaves, plus more for garnish

2 serrano chiles, chopped

4 cloves garlic, chopped

One 1-inch piece fresh ginger, peeled and chopped

2 teaspoons sugar

1/4 cup white wine vinegar

2 tablespoons fish sauce

Salt