Grilled Shrimp Lettuce Cups

1½ lb. raw medium shrimp, peeled and deveined, tails removed ¼ cup olive oil 2 small fresh red Thai chiles, stemmed and finely chopped 1 stalk lemongrass, trimmed, bruised with a mallet, and cut into 2″ pieces 1 (4"-piece) ginger, peeled and grated Kosher salt and freshly ground black pepper, to taste 7 (10") bamboo skewers, soaked in water for 30 minutes 4 small radishes, julienned 1 medium carrot, julienned 1 cup cilantro leaves 1 cup Thai basil leaves 1 head iceberg lettuce, crisp inner leaves only, for serving Sweet chile sauce, for serving

Combine shrimp, oil, chiles, lemongrass, ginger, salt, and pepper in a bowl; toss to combine. Cover and refrigerate at least 4 hours or up to overnight. 2. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Heat a plancha or flat cast-iron griddle over coals until very hot. Remove shrimp from marinade and thread onto skewers; grill on plancha, flipping once, until slightly charred and cooked through, about 3 minutes. Remove shrimp from skewers and serve with radishes, carrots, cilantro, and Thai basil leaves in lettuce leaves;

in lettuce leaves; drizzle with sweet chile sauce.