Grilled Shrimp Lettuce Cups

You can find these at pseudo Chinese restaurants like PF Chang's.  No offense PF Chang's.  I like your food but authentic?  No.  Easy to make and a great easily hand held appetizer.  Saveur Magazine

Picture by Mark Roper

SERVES 4-6

INGREDIENTS

1½ lb. raw medium shrimp, peeled and deveined, tails removed
¼ cup olive oil
2 small fresh red Thai chiles, stemmed and finely chopped
1 stalk lemongrass, trimmed, bruised with a mallet, and cut into 2″ pieces
1 (4"-piece) ginger, peeled and grated
Kosher salt and freshly ground black pepper, to taste
7 (10") bamboo skewers, soaked in water for 30 minutes
4 small radishes, julienned
1 medium carrot, julienned
1 cup cilantro leaves
1 cup Thai basil leaves
1 head iceberg lettuce, crisp inner leaves only, for serving
Sweet chile sauce, for serving

INSTRUCTIONS

1. Combine shrimp, oil, chiles, lemongrass, ginger, salt, and pepper in a bowl; toss to combine. Cover and refrigerate at least 4 hours or up to overnight.

2. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see "Grilling 101"). Heat a plancha or flat cast-iron griddle over coals until very hot. Remove shrimp from marinade and thread onto skewers; grill on plancha, flipping once, until slightly charred and cooked through, about 3 minutes. Remove shrimp from skewers and serve with radishes, carrots, cilantro, and Thai basil leaves in lettuce leaves; drizzle with sweet chile sauce.