Soy-Butter Lemongrass Shrimp & Fresh Lettuce Wraps

Ingredients

• 1 lb (450 g) jumbo shrimp, peeled  
• 6–8 lemongrass stalks (base = marinade, tops = skewers)  
• 2 tsp oil, ½ tsp salt  

For the Marinade

• 2 tbsp minced lemongrass
• 3 cloves garlic  
• 2 tsp ginger  
• 1 tbsp soy  
• 2 tsp oyster sauce  
• 1½ tsp sugar  
• ¼ tsp white pepper  
• 1 tbsp oil  

For the Glaze

• 2 tbsp butter  
• 1 tbsp soy  
• 2 tsp brown sugar
• 1 tsp rice vinegar 
• 1/2 lime  

For the Lettuce Wraps

• 1 head Boston bib lettuce (10–12 lettuce cups; Washed, dried, kept whole)

For the Vermicelli

• 100 g dry vermicelli noodles  (Cook, rinse cold, drain well)

For the Quick Pickles

• ½ cup daikon, julienned  
• ½ cup carrot, julienned  
• ½ cup cucumber, julienned  

For the Fresh Herbs

• ½ cup cilantro (coriander)  
• ½ cup Thai basil  
• ½ cup mint  

Directions

1. Prep lemongrass Trim tops to ~20 cm. Peel outer layers. Soak in water (done ahead)
2. Marinate shrimp. Mix marinade. Toss shrimp. 15–20 min (done ahead)
3. Skewer -- Thread shrimp onto lemongrass
4. Grill Medium-high heat, 60–90 sec each side
5. Glaze Remove from the heat Brush with soy-butter
6. Finish with Squeeze lime

To Assemble

1. Lettuce cup  
2. Small nest of vermicelli  
3. Pickles  
4. Herbs  
5. 1–2 shrimp (off skewer)  
6. Drizzle of glaze or sauce