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

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Instructions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste.