Stir-Fried Shrimp with Mango & Jalapeno-Mint-Ginger Sauce

Serves 4

2 lb. shrimp (26 to 30 per lb.), peeled, deveined, and rinsed
1 large bunch fresh mint, leaves picked
6 tablespoons seeded and chopped fresh jalapenos (4 to 6)
3 medium cloves garlic, thinly sliced
1 heaping tablespoon granulated sugar
6 tablespoons distilled white vinegar
1 tablespoon fish sauce (optional)
12 large leaves Boston lettuce or other soft lettuce
About 1 cup soybean sprouts or other fresh sprouts for garnish
About ½ cup fresh cilantro sprigs for garnish
1 large ripe mango, peeled and sliced, for garnish
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper

Dry the shrimp well with paper towels and set aside.

Measure a generous ½ cup mint leaves, somewhat loosely packed, and put them in a blender (or a mini food processor). Reserve the remaining mint leaves for garnish. To the blender, add the jalapenos, garlic, ginger, sugar, vinegar, and fish sauce (if using). Puree the ingredients until the mixture is smooth, scraping the sides once or twice, about 3 minutes. Set the dressing aside (or refrigerate it overnight; bring it to room temperature before using).

Arrange the lettuce leaves, sprouts, cilantro, mango, and reserved mint leaves on a platter; set aside.

Set a wok or large skillet over high heat and add the oil. When hot, add the shrimp, season with salt and pepper, and stir-fry until they’re browned outside and opaque inside, 3 to 5 minutes; cut one in half to check. Transfer to a warm platter.

To serve, bring the platters of shrimp and of lettuce and garnishes to the table. Fill a lettuce leaf with some shrimp and spoon on about 1 teaspoon of dressing. Add the garnishes, roll up the leaf, and eat.