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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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