10ouncesBoston Bibb or butter lettuce leavestorn into big pieces
½seedless cucumberthinly sliced or julienned
2large carrotspeeled and shredded or julienned
1cupslivered scallionswhite and green parts
¼cupcrushed salted peanutsoptional
Instructions
Fill a large pot about 3/4 full with water and add the lemongrass and salt. Bring the water to a boil over high heat, add the shrimp, and simmer for about 4 minutes until the shrimp are just cooked. Drain the shrimp and lemongrass into a fine mesh strainer and rinse with cold water to stop the cooking. The shrimp will not completely cool, which is fine.
While you are waiting for the water to boil, combine the shallots, lime juice, shallots, fish sauce, mint and cilantro in a large bowl or container. After you have rinsed the shrimp and lemongrass in the strainer, shake to remove any excess water and add them to the dressing. Toss so that the shrimp are fully coated with the dressing. Cover and refrigerate for at least 2 hours, and up to 24.
When you are ready to serve, arrange the lettuce in a shallow serving dish. Then scatter over most of the cucumber, carrots, and half the scallions. Distribute the shrimp with its dressing over the top of all, then scatter over the other half of the slivered scallions, and the handful of carrots and cucumbers remaining. Top with the peanuts if desired. Serve cool.
Notes
You can buy lemongrass and fish sauce at well-stocked supermarkets, Asian stores, and specialty markets, and you can order it online. There are also jarred versions of lemongrass available – just add a tablespoon of lemongrass paste to the dressing and skip the step where the fresh minced lemongrass would have been added to the water for cooking the shrimp.