Can be prepared in 45 minutes or less.

　　

Ingredients

36 large shrimp (about 1 3/4 pounds)

　　1 large garlic clove

　　3 fresh serrano or jalapeño chilies

　　1/2 cup fresh lime juice

　　1/4 cup Asian fish sauce

　　5 tablespoons packed brown sugar

　　1/4 cup water

　　36 medium Bibb lettuce leaves (from about 3 heads)

　　36 fresh mint leaves

　　36 small fresh coriander sprigs

　　

Step 1

Shell and devein shrimp. In a 3-quart saucepan of boiling water cook shrimp 3 minutes, or until just cooked through, and drain in a colander. Cool shrimp slightly. In a large baking dish chill shrimp in one layer, loosely covered with plastic wrap. (Shrimp may be cooked 1 day ahead and chilled, covered.)

　　

Step 2

Mince garlic. Wearing rubber gloves, seed 2 chilies and mince all 3 chilies. In a bowl stir together garlic, chilies, lime juice, fish sauce, brown sugar, and water until sugar is dissolved. (Dipping sauce may be made 2 days ahead and chilled, covered.)

　　

Step 3

Just before serving, assemble hors d'oeuvres: On each lettuce leaf arrange 1 shrimp, 1 mint leaf, and 1 coriander sprig. Serve shrimp with dipping sauce.

　　

Nutrition Per Serving

Each hors d'oeuvre

　　including dipping sauce

　　about 30 calories and 0.5 gram fat (15% of calories from fat).

　　#### Nutritional analysis provided by Gourmet