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1
Whisk the lime juice, vegetable oil, curry paste, fish sauce and garlic in a large bowl.
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2
Add the shrimp; toss to coat.
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3
Refrigerate at least 30 minutes or up to 1 hour.
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4
Meanwhile, soak ten 8-inch bamboo skewers in water at least 30 minutes; drain.
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5
Thread the shrimp onto the skewers, rubbing any excess marinade on the shrimp; set aside.
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6
Preheat a grill to medium high.
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7
Puree the coconut milk, 2 cups basil, the jalapeno and a pinch of salt in a blender, about 30 seconds.
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8
(Do not over-blend or the coconut milk might separate.)
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9
Set aside.
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10
Melt the butter in a medium saucepan over medium-high heat.
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11
Add the scallion whites and cook, stirring occasionally, until softened, about 2 minutes.
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12
Add the rice, 1/2 cup water, the coconut milk-basil puree and 1/2 teaspoon salt.
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13
Bring to a simmer, stirring and scraping the bottom of the pot with a wooden spoon to prevent the rice from sticking.
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14
Reduce the heat to low.
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15
Cover and cook until the rice is tender and the liquid is absorbed, 15 to 17 minutes.
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16
Remove from the heat and keep covered.
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17
Meanwhile, brush the grill grates with vegetable oil.
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18
Grill the shrimp skewers until well marked and just cooked through, 2 to 3 minutes per side.
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19
Fluff the rice with a fork, stir in the scallion greens and season with salt.
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20
Combine the bean sprouts, peanuts and remaining 2 cups basil.
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21
Top the lettuce leaves with the bean sprout mixture and shrimp skewers.
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22
Serve with the rice and lime wedges.
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23
Photograph by Con Poulos
