Shrimp Larb

Shrimp Larb in Lettuce

(serves four)

16 very large King prawns (Brit for shrimp)

1 tbsp peanut oil

1 two-inch length lemon­grass stalk, minced tiny

2 cloves gar­lic, minced with lemon juice and sea salt until pulverized

1 tbsp fish sauce

juice of 1 lemon and 1 lime

zest of 1 lemon

1 shal­lot, minced

6 mint leaves, cut in ribbons

hand­ful cilantro leaves, chopped roughly

lots of fresh black pepper

sea salt to taste

about 8 Bibb or but­ter let­tuce leaves (you could also use endive/chicory spears).

Pull the heads and legs off the raw shrimp.  Heat the oil in a heavy pan and fry the shrimp, in their shells, for 1 minute on one side, then about 30 sec­onds on the sec­ond side or until the shrimp are stiff and pink all over, no longer gray.   Let shrimp cool while you pre­pare the oth­er ingre­di­ents.  Peel the shrimp and chop rough­ly, then mix with all the oth­er ingre­di­ents and serve in let­tuce leaves.