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