Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce

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Grilled Shrimp
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Ingredients
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
Directions

Preheat the grill to medium-high. In a large bowl, toss shrimp in oil and season with salt and pepper. Grill the shrimp for 1 to 2 minutes on each side or until just cooked through. Be careful not to overcook the shrimp, or they will be tough and rubbery. Remove from the grill.

Place about 3 shrimp in each lettuce leaf. Drizzle with the Serrano-Mint Sauce and with a little chili oil, if desired. Sprinkle with a few cilantro leaves. Roll up the lettuce leaves, and eat immediately.
Serrano-Mint Sauce:

1 cup tightly packed mint leaves, plus more for garnish

2 serrano chiles, chopped

4 cloves garlic, chopped

1 (1-inch) piece fresh ginger, peeled and chopped

2 teaspoons sugar

1/4 cup white wine vinegar

2 tablespoons fish sauce

Salt

Place all ingredients, except for salt, in a blender. Pulse until smooth. Season, to taste.