1 small shallot, finely chopped
1 Thai chile, thinly sliced
½ cup fresh lime juice and orange juice
2 teaspoons finely chopped peeled ginger
salt to taste
2 teaspoons avocado oil
Cooked white rice
sliced cucumber and carrot
photo credit: www.bonappetit.com
Whisk shallot, chile, lime juice, orange juice, ginger, and salt in a small bowl. Reserve half of marinade for serving; cover and leave at room temperature until ready to use. Pour remaining marinade over shrimps in a medium bowl and toss to coat. Cover and chill 30 minutes.
Prepare a grill for medium-high heat. Grill shrimps until lightly charred and cooked through, 1–2 minutes per side. Transfer shrimp to a large bowl and toss with avocado oil; season with salt, if needed.
Serve shrimps with rice, lettuce, cucumber or carrot, lime wedges, mint or basil, sesame seeds, and reserved marinade for making lettuce cups.