Grilled Thai Eggplant with Shrimp
| Yield: | 1 Servings |
| Categories: |
| 4 | Asian eggplants (about 1 1/2 pounds) | |
| 2 | tb | Fish sauce |
| 2 | tb | Lime juice |
| 1 | tb | Sugar |
| 1/2 | ts | Thai chile paste (up to 1) |
| 2 | tb | Peanut oil |
| 1 | Thai, serrano or jalapen o chile peppers, thinly sliced (up to 3) | |
| 3 | Cloves garlic, thinly sliced | |
| 3 | Shallots, thinly sliced | |
| 1 | lb | Shrimp, peeled and deveined |
| 1/2 | c | Fresh mint leaves |
| 4 | Whole Boston or bibb lettuce leaves, washed and dried (up to 6) |
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