Name: Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 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; 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

Directions

Watch how to make this recipe.

Preheat the grill to medium-high. In a large bowl, toss shrimp in oil and season with salt and pepper. Grill the shrimp for 1 to 2 minutes on each side or until just cooked through. Be careful not to overcook the shrimp, or they will be tough and rubbery. Remove from the grill.
Place about 3 shrimp in each lettuce leaf. Drizzle with the Serrano-Mint Sauce and with a little chili oil, if desired. Sprinkle with a few cilantro leaves. Roll up the lettuce leaves, and eat immediately.