500g large shrimps
1 cucumber, sliced
4 carrots, peeled, sliced
1 head red leaf lettuce
1/4 cup spring onions, sliced
2 garlic cloves, chopped
2 tablebspoons cilantro, chopped
1 tablebspoon fresh ginger, minced
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper

In a mixing bowl, add the garlic, cilantro, ginger, lime juice, lemon juice, olive oil, salt and pepper. Place the shrimps on a platter and pour half the mixture over them. Put the shrimps in a large zip-top plastic bag, seal and shake well. Refrigerate and let it marinate for 30 minutes. Put the cucumber and carrots in a bowl, adding some of the remaining oil mixture. 

Turn on the grill to medium-high heat and place the shrimps flat on it and grill for 5 minutes or until done, turning them over only once. Alternatively, fill a pot with salted water and when the water boils, add the shrimps (it's optional if you want to pinch the heads off). Cook for 5 minutes. Remove, drain and rinse the shrimps with cold water.

Arrange the red leaf lettuce on a platter, adding the cucumber and carrots in the middle. Place the shrimps on top. Use the remaining marinade for dipping.