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
Directions
Ready the grill to medium-high heat. Shrimp should be tossed in oil and salt and pepper in a big bowl. The shrimp should be grilled for one to two minutes on each side, or until barely cooked. The shrimp should not be overcooked or they will become tough and rubbery. Take off the grill.
Each lettuce leaf should contain roughly three prawns. If preferred, drizzle with a little chile oil and the serrano-mint sauce. Add a few cilantro leaves as a garnish. Eat the lettuce leaves right away after rolling them up.
Serrano-Mint Sauce:
Combine all the ingredients in a blender, excluding the salt. till smooth, pulse. To taste, season.
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