For the shrimp:
1 lb. shrimp, 16-20 size or bigger, peeled and deveined
4 garlic cloves, minced
1/4 cup extra-virgin olive oil
salt and black pepper
1 tablespoon sriracha
BBQ sauce, optional
3 tablespoons thinly sliced scallions
For the salad:
1 cup thinly sliced English cucumber
1 cup finely diced heirloom tomato
1 bunch mint, hand ripped
1/2 bunch cilantro, rough chopped
1/2 cup white vinegar
1 tablespoon sugar
1 teaspoon salt
1 head red leaf or green leaf lettuce, cut into square shapes, about 3-4 inches wide
Prepare the shrimp:
Place the shrimp in a bowl, add the garlic, oil, and sriracha. (and/or add some BBQ sauce) and season with salt and pepper. Preheat the grill or grill pan and grill the shrimp about 2 minutes a side or until just cooked through. Cut into smaller pieces and toss with sliced scallions.
Prepare the salad:
In a bowl toss the cucumber, tomato, and the herbs, with the vinegar, salt and sugar.
Place a mound of the shrimp on top of each lettuce leaf, top it with a mound of salad and roll it up in the leaf.