Shrimp with Lemongrass, Chilies, and Lime

If you like ceviche, you will love this tart, bright dish. The juxtaposition of hot green chilies with cool lime and mint makes for an herbal flavor explosion. Grilling the shrimp is standard for plaa goong, but you can poach them as well, or use cooked shrimp left from a recent feast. The lemongrass needs to be sliced paper thin, so that its fibrous texture becomes pleasing to eat. You could also mince it very fine, or grind it to a paste with one tablespoon of the lime juice and a little