Shrimp Ssam Recipe

• 1 (2-inch) piece of ginger, finely chopped (about 4 teaspoons)
• 3 medium cloves garlic, finely chopped (about 3 teaspoons)
• 1 bunch cilantro, coarsely chopped divided (about 1 loosely packed cup)
• 1/4 cup vegetable oil, divided
• 2 tablespoons chili paste (like sambal or sriracha)
• 2 pounds peeled and deveined medium raw shrimp
• 1 head Bibb lettuce
• 2 limes, cut into wedges
• 1 bunch scallions, finely sliced
• Kosher salt

1. Combine ginger, garlic, 1/4 cup chopped cilantro, 3 tablespoons vegetable oil and chili paste in a large dish. Toss shrimp in marinade and allow to stand for 15 minutes (or up to 2 hours).
2. Gently remove each leaf from the head of Bibb lettuce and arrange on a platter. Place remaining cilantro, limes and chopped scallions in small bowls.
3. When ready to eat heat remaining oil in a large skillet over medium high heat. When oil is shimmering add shrimp in single layer and cook until first side is pink and spotty, 1 to 2 minutes. Flip shrimp and cook until second side is pink and shrimp is cooked through, 1 to 2 minutes longer. Season to taste with salt. Place in a serving dish and serve passing along with lettuce, scallions, cilantro and limes so that everyone can make their own lettuce wrap.

ginger, garlic, cilantro, vegetable oil, chili paste, shrimp, bibb lettuce, scallions, kosher salt

Taken from www.seriouseats.com/recipes/2012/03/shrimp-ssam-korean-recipe.html (may not work)