Grilled Shrimp Salad with Lemongrass and Chiles

• 1 lb jumbo (8 to 12 per lb) shrimp
• 2 teaspoons sea salt dissolved in 1 cup water
• 4 to 8 (1- to 2-inch) fresh red Thai chiles, minced
• 2 fresh serrano or jalapeno chiles (preferably red), minced
• 1 tablespoon minced garlic
• 3 tablespoons Asian fish sauce (preferably Thai naam pla)
• 3 to 4 tablespoons fresh lime juice
• 2 to 3 teaspoons sugar
• 2 stalks fresh lemongrass
• 2 small shallots, halved lengthwise and thinly sliced crosswise (1/4 cup)
• 2 scallions (white parts and half of greens), thinly sliced
• 1/2 cup fresh mint leaves, torn into pieces
• Accompaniments: green-leaf lettuce, sliced tomato, and fresh cilantro or mint sprigs

1. Prepare grill for cooking.
2. Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.
3. Pound all chiles with garlic to a coarse paste with a mortar and pestle and stir in fish sauce and lime juice and sugar to taste.
4. Transfer to a large bowl.
5. Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section.
6. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
7. Discard tough outer leaves of lemongrass and trim root ends.
8. Thinly slice lower 6 inches of stalks.
9. Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side.
10. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.)
11. Toss shrimp (with shells still on) with chile mixture and stir in sliced lemongrass, shallots, scallions, and mint.
12. Serve on a bed of lettuce and tomato with cilantro or mint.

jumbo, salt, fresh red thai chiles, fresh serrano, garlic, fish sauce, lime juice, sugar, shallots, scallions, mint, tomato

Taken from www.epicurious.com/recipes/food/views/grilled-shrimp-salad-with-lemongrass-and-chiles-103550 (may not work)