MARINADE AND DRESSING:

3/4 cup fresh lime juice
1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 shallots, finely chopped
2 tablespoons finely chopped cilantro
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes, or to taste
2 1/2 tablespoons lemon or lime marmalade
1/3 cup olive oil
1 European cucumber, halved and seeded
4 carrots, peeled
1 head red leaf lettuce
2 tablespoons finely chopped cilantro

Leave a small portion of the cucumber peel on, if tender to add more color and nutrition. This can be done easily by peeling off portions in strips, leaving some strips of green attached. 1. If using bamboo skewers, soak in cold water for at least 1 hour. This will prevent them from burning when grilled.

2. Combine the lime juice, ginger, garlic, shallots, cilantro, salt, black pepper, red pepper flakes, and marmalade in a small mixing bowl. Whisk until all the ingredients are well combined. Slowly add the olive oil, whisking until thoroughly incorporated. Taste and adjust seasoning.

3. Thread the shrimp on short wooden skewers (4-6 to a skewer), and lay them flat in a shallow, non-aluminum dish. Pour half of the marinade over the shrimp and marinate for 1/2 hour, turning once or twice.

4. Meanwhile, shred the cucumber and carrots using the shredding blade of a food processor. Place in a medium mixing bowl. Add enough of the remaining marinade to moisten the vegetables; reserve the rest for dipping.

5. When ready to serve, prepare the barbecue for medium high heat grilling and place the skewered shrimp flat on the grill. Baste each side with the marinade and grill until just cooked, about 3 minutes on each side.

6. Arrange the red leaf lettuce on a 12 inch platter and mound the cucumber and carrot mixture on top. Place the skewered grilled shrimp on top of the vegetables and let guests help themselves, using small plates. Or arrange each serving separately, placing a lettuce leaf on each plate, adding the vegetable mixture, and then the shrimp, removed from skewers and arranged in a circle.

Garnish with the chopped cilantro and pass the remaining marinade for dipping.

ADVANCE PREPARATION: The marinade may be made a day in advance and refrigerated. The vegetables may be shredded and lightly dressed up to 4 hours in advance.