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Thai-Style Basil Shrimp with Basil-Coconut Rice

Ingredients

• 1/4 cup fresh lime juice (from about 3 limes), plus wedges for serving
• 1/4 cup vegetable oil, plus more for the grill
• 3 tablespoons Thai red curry paste
• 2 tablespoons fish sauce
• 3 cloves garlic, grated
• 1 1/2 pounds large shrimp, peeled and deveined (tails intact)
• 1 13.5-ounce can unsweetened coconut milk
• 4 cups fresh basil leaves
• 1/2 jalapeno pepper, seeded and chopped
• Kosher salt
• 2 tablespoons unsalted butter
• 4 scallions, thinly sliced (white and green parts separated)
• 1 1/2 cups jasmine rice
• 2 cups roughly chopped bean sprouts
• 1/2 cup chopped peanuts
• Bibb lettuce leaves, for serving

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