Shrimp in Lettuce Leaves with Serrano-Mint Sauce

Wow, this was really good, and also low carb.  I am always looking for new ways to cook and experience shrimp,  and this is a definite winner.

• 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:

• 1 cup tightly packed mint leaves, plus more for garnish
• 1 Serrano chili, seeded, coursely chopped
  
• 4 cloves garlic, chopped
• One 1-inch piece fresh ginger, peeled and chopped
• 2 teaspoons sugar
• 1/4 cup white wine vinegar
• 2 tablespoons fish sauce
• Salt

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. Sprinkle with a few cilantro leaves. Roll up the lettuce leaves, and eat immediately.

Serrano-Mint Sauce:

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