3/4 cup roasted peanuts
4 Serrano chilies
3 cloves garlic
1 tablespoon minced ginger
Juice of 3 limes
2 tablespoons fish sauce (3 Crab brand)
1/2 cup peanut oil (Lion and Globe brand)
1/2 tablespoon salt
1 tablespoon sugar
2 cups Thai basil leaves
1 cup cilantro leaves
1 cup mint leaves
Canola oil
12 large shrimp, peeled, deveined, tail on
Salt and black pepper to taste
1 head baby romaine chiffonade

In a food processor: puree peanuts, chilies, garlic, ginger, lime juice, fish sauce, oil, salt and sugar until smooth. Do not over mix as you can heat the mixture. Add the herbs and puree smooth. Check for seasoning. Oil shrimp on both sides and season. Grill on both sides for about 5 minutes total.

Place a layer of romaine on a plate. Lay 3 grilled shrimp on top and liberally drizzle with pesto.