Sambal Shrimp Lettuce Wraps

Ingredients

• •½ cup hot chili paste (such as sambal oelek)
• •¼ cup honey
• •¼ cup unseasoned rice vinegar
• •4 tsp toasted sesame oil
• •1½ lb large shrimp
• •1 pinch Kosher salt
• •1½ Tbsp vegetable oil
• •2 whole Persian cucumbers
• •1 pinch Flaky sea salt
• •2 heads Bibb lettuce
• •½ cup mint sprigs
• •½ cup crushed salted dry-roasted peanuts
• •dry-roasted peanuts

Cooking Instructions

1. 1.

   Whisk hot chili paste, honey, vinegar, and 2 tsp. sesame oil in a small bowl to combine. Season shrimp lightly with kosher salt and place in a resealable plastic bag. Pour in half of marinade and seal bag. Transfer remaining marinade to a small bowl and set aside for serving. Let shrimp sit at room temperature, turning the bag occasionally to ensure even coating, 10-15 minutes.

   15 min

2. 2.

   Remove shrimp from marinade, allowing excess to drip back into bag, and transfer to paper towels to drain. Heat 1 Tbsp. vegetable oil in a large cast-iron skillet over medium-high until shimmering. Working in batches and adding another 1 Tbsp. oil along the way if the skillet is looking dry, arrange shrimp in skillet in a single layer and cook undisturbed 2 minutes (the marinade will have darkened in color and some of the sugars in it will have started to caramelize). Turn shrimp over and cook 30 seconds. Transfer to a platter.

   10 min

3. 3.

   Arrange cucumbers on platter next to shrimp; season with sea salt and drizzle with remaining 2 tsp. sesame oil. Arrange lettuce leaves and mint sprigs on platter so that each component is visible and easily accessible. Place crushed peanuts in a small bowl and set out next to platter along with reserved marinade (for spooning into wraps).

   5 min