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

1. Preheat the grill to medium-high.
2. In a large bowl, toss shrimp in oil and season with salt and pepper.
3. Grill the shrimp for 1 to 2 minutes on each side or until just cooked through.
4. Be careful not to overcook the shrimp, or they will be tough and rubbery.
5. Remove from the grill.
6. Place about 3 shrimp in each lettuce leaf.
7. Drizzle with the Serrano-Mint Sauce and with a little chili oil, if desired.
8. Sprinkle with a few cilantro leaves.
9. Roll up the lettuce leaves, and eat immediately.
10. 1 cup tightly packed mint leaves, plus more for garnish
11. 2 serrano chiles, chopped
12. 4 cloves garlic, chopped
13. 1 (1-inch) piece fresh ginger, peeled and chopped
14. 2 teaspoons sugar
15. 1/4 cup white wine vinegar
16. 2 tablespoons fish sauce
17. Salt
18. Place all ingredients, except for salt, in a blender.
19. Pulse until smooth.
20. Season, to taste.

shrimp, canola oil, salt, serranomint sauce, chili oil, cilantro

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-shrimp-in-lettuce-leaves-with-serrano-mint-sauce-recipe.html (may not work)