Grilled Shrimp Salad with Lemongrass and Chiles

Ingredients

• 3 tablespoons fish sauce (preferably Thai naam pla)
• 1 leaf cilantro leaves fresh sliced green
• 0.3 cup shallots halved lengthwise thinly sliced
• 0.5 cup mint leaves fresh
• 2  jalapeno fresh red minced (preferably )
• 2 teaspoons sea salt dissolved in 1 cup water
• 3 tablespoons juice of lime fresh
• 4  thai chile fresh red minced (1- to 2-inch)
• 1 tablespoon garlic minced
• 2  spring onion white thinly sliced ( parts and half of greens)
• 2 stalks lemon grass fresh
• 2 teaspoons sugar 
• 1 lb frangelico per lb) shrimp

Equipment

• bowl
• grill
• mortar and pestle
• kitchen scissors
• colander
• grill pan

Directions

1. Prepare grill for cooking.
2. Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.
3. Pound all chiles with garlic to a coarse paste with a mortar and pestle and stir in fish sauce and lime juice and sugar to taste.
4. Transfer to a large bowl.
5. Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
6. Discard tough outer leaves of lemongrass and trim root ends. Thinly slice lower 6 inches of stalks.
7. Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.)
8. Toss shrimp (with shells still on) with chile mixture and stir in sliced lemongrass, shallots, scallions, and mint.
9. Serve on a bed of lettuce and tomato with cilantro or mint.