Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce

Big shout out to Rita for finding this recipe for me.  I searched everywhere for it.  She did this for our friend Liz’s baby shower and it totally rocked!

Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce

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

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.

Serrano-Mint Sauce:

1 cup tightly packed mint leaves, plus more for garnish

2 serrano chiles, chopped

4 cloves garlic, chopped

1 (1-inch) piece fresh ginger, peeled and chopped

2 teaspoons sugar

1/4 cup white wine vinegar


2 tablespoons fish sauce

Salt

Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste.