Southeast Asian Shrimp with Bibb Lettuce and Herbs

• 36 large shrimp (about 1 3/4 pounds)
• 1 large garlic clove
• 3 fresh serrano or jalapeno chilies
• 1/2 cup fresh lime juice
• 1/4 cup Asian fish sauce
• 5 tablespoons packed brown sugar
• 1/4 cup water
• 36 medium Bibb lettuce leaves (from about 3 heads)
• 36 fresh mint leaves
• 36 small fresh coriander sprigs

1. Shell and devein shrimp.
2. In a 3-quart saucepan of boiling water cook shrimp 3 minutes, or until just cooked through, and drain in a colander.
3. Cool shrimp slightly.
4. In a large baking dish chill shrimp in one layer, loosely covered with plastic wrap.
5. (Shrimp may be cooked 1 day ahead and chilled, covered.)
6. Mince garlic.
7. Wearing rubber gloves, seed 2 chilies and mince all 3 chilies.
8. In a bowl stir together garlic, chilies, lime juice, fish sauce, brown sugar, and water until sugar is dissolved.
9. (Dipping sauce may be made 2 days ahead and chilled, covered.)
10. Just before serving, assemble hors d'oeuvres: On each lettuce leaf arrange 1 shrimp, 1 mint leaf, and 1 coriander sprig.
11. Serve shrimp with dipping sauce.

shrimp, garlic, serrano, lime juice, fish sauce, brown sugar, water, bibb lettuce, mint, fresh coriander sprigs

Taken from www.epicurious.com/recipes/food/views/southeast-asian-shrimp-with-bibb-lettuce-and-herbs-14559 (may not work)