- 1 stalk lemongrass or 1 tablespoon grated lemon peel
- 14 ounces cleaned uncooked squid, tentacles reserved, bodies cut into 1/2-inch-thick rings
- 8 ounces uncooked large shrimp, peeled, deveined
- 3 tablespoons fresh lime juice
- 2 tablespoons fish sauce (nam pla)
- 1/2 teaspoon dried crushed red pepper
- 1/2 cup minced shallots
- 3 tablespoons chopped fresh tarragon
- 2 tablespoons chopped fresh cilantro
- 8 crisp lettuce leaves
- Discard all but bottom 4 inches of lemongrass stalk. Peel off outer layers from stalk; discard. Thinly slice lemongrass.
- Combine squid tentacles and bodies, shrimp, lime juice, fish sauce, crushed red pepper and lemongrass in heavy large skillet. Saut over medium-high heat until squid and shrimp are just opaque, about 3 minutes. Transfer seafood mixture to medium bowl. Cool completely. Add shallots, tarragon and cilantro to seafood mixture. Season to taste with salt and pepper. Chill until cold, at least 45 minutes or up to 2 hours.
- Arrange lettuce leaves on platter. Using slotted spoon, divide squid mixture among lettuce leaves. Spoon some of juices over each salad and serve.