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Ingredients

1 pound(s) (16-20 per pound) raw shrimp, peeled and deveined (see Tips & Techniques)
2 tablespoon(s) canola oil, divided
2 teaspoon(s) finely grated fresh ginger, divided
2 teaspoon(s) minced seeded jalapeño, divided
2 cup(s) finely diced firm ripe melon
1 cup(s) finely diced fresh pineapple
1/4 cup(s) finely diced red bell pepper
1/4 cup(s) finely diced green bell pepper
1/4 cup(s) finely diced red onion
3 tablespoon(s) rice vinegar
2 tablespoon(s) finely chopped fresh mint, plus 4 sprigs for garnish
1/2 teaspoon(s) kosher salt
4 large lettuce leaves, such as Boston, romaine, or iceberg
4 lime wedges

Directions

Combine shrimp, 1 tablespoon oil, 1 teaspoon ginger, and 1 teaspoon jalapeño in a medium bowl.

Cover and refrigerate for 4 hours or up to 24 hours.

Combine melon, pineapple, red and green bell pepper, onion, vinegar, chopped mint,

and salt in a large bowl with the remaining 1 tablespoon oil, 1 teaspoon ginger, and 1 teaspoon jalapeño.

Refrigerate until cold, about 30 minutes or up to 4 hours.

About 20 minutes before serving, preheat grill to high.

Thread the shrimp onto skewers, piercing each twice, once through the tail end and once near the head end.

Grill the shrimp until pink and just cooked through, 2 to 3 minutes per side.

When cool enough to handle, slide the shrimp off the skewers.

To serve, arrange one large lettuce leaf on each dinner plate.

Spoon salsa onto the lettuce and top with shrimp.

Garnish each serving with a lime wedge and a mint sprig, if using.

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Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons white wine vinegar
1 small shallot, minced
1 garlic clove, minced (optional)
1 red Thai chile, minced
1 tablespoon finely grated fresh ginger
1 tablespoon chopped cilantro
1 mango, peeled and cut into 1/4-inch dice
Salt
2 pounds large shrimp, shelled and deveined
Freshly ground pepper
1 cup baby arugula

Directions

1.  Light a grill or preheat a grill pan.

In a medium bowl, stir the 3 tablespoons of olive oil with the vinegar, shallot, garlic, chile, ginger and cilantro.

Fold in the mango and season with salt.

2.  Drizzle the shrimp with oil, toss to coat and season with salt and pepper.

Grill the shrimp over high heat, turning once, until lightly charred and just cooked through, about 4 minutes.

3.  Transfer the shrimp to plates and top with the mango salsa.

Mound the arugula leaves alongside and drizzle with olive oil.

Season with salt and pepper and serve right away.

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Ingredients

1/4 cup extra-virgin olive oil, plus more for brushing
1 tablespoon rosemary leaves
Finely grated zest of 1 lemon
3 garlic cloves, minced
40 large shrimp (about 1 1/2 pounds), shelled and deveined
1/2 cup mayonnaise
2 scallions, finely chopped
3 cornichons, finely chopped
1 shallot, finely chopped
1 large celery rib, finely chopped
2 teaspoons minced tarragon
1 teaspoon sherry vinegar
1/2 teaspoon sweet paprika
1/4 teaspoon celery seeds
Salt and freshly ground pepper
1 tablespoon gin
1 tablespoon dry sherry
8 hot dog rolls (preferably potato rolls), split
8 large sorrel or arugula leaves

Directions

1.  In a large shallow dish, combine 1/4 cup of the olive oil with the rosemary, lemon zest and two-thirds of the garlic.

Stir in the shrimp and refrigerate for 2 to 4 hours.

2.  In a bowl, stir the mayonnaise with the scallions, cornichons, shallot, celery, tarragon, sherry vinegar, paprika, celery seeds and the remaining minced garlic.

Season with salt and pepper.

3.  Light a grill. Toss the shrimp with the gin and sherry.

Thread the shrimp onto 8 skewers; season with salt and pepper.

Grill the shrimp over a hot fire until lightly charred and cooked through.

3 minutes per side. Let cool slightly.

Stir the grilled shrimp into the mayonnaise dressing.

4.  Brush the cut sides of the hot dog rolls with olive oil and grill until toasted.

Place a sorrel leaf in each roll, spoon the shrimp salad into the rolls and serve.

Make Ahead
The salad can be refrigerated overnight. Let stand at room temperature for 30 minutes before serving.

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