Name: Grilled Shrimp Lettuce Cups
Yield: 4 servings
Ingredients: 1 small shallot, finely chopped; 1 5-inch lemongrass stalk, tough outer layers removed, finely chopped (about 2 tablespoons); 1 Thai chile, thinly sliced; ½ cup fresh lime juice; ½ cup fresh orange juice; 2 teaspoons finely chopped peeled ginger; 1 teaspoon (or more) kosher salt; 1 pound large shrimp, peeled, deveined, tails removed; 2 teaspoons toasted sesame oil; Cooked white rice, Little Gem lettuce leaves, sliced cucumber or julienned carrot, lime wedges, mint or basil sprigs, and toasted sesame seeds (for serving)

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Photo by Alex Lau, styling by Judy Mancini

This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid. Just be sure to stick to the 30-minute marinade in any case, since going longer can toughen the flesh.

Grilled Citrus-Shrimp Lettuce Cups

Recipe notes