Grilled Thai Shrimp

Peel and de-vein shrimp, keeping the tail on if possible.
Soak skewers in water for at least an hour.

In a medium sized sauce pan, combine the sugar, water, and vinegar. Bring to a boil and simmer for 5 minutes. Stir in garlic, fish sauce, and Sambal Oelek. Continue to simmer for 2 minutes more.
Remove from heat and let cool to room tempurature. Stir in Lime juice.
You will have plently left over after making the shrimp marinade. It will keep for several weeks refridgerated in a sealed container. This also makes a great dipping sauce.

Whisk the first 7 ingredients together. Continue to whisk while slowly adding the oil. Taste marinade and adjust.
Add the marinade to the shrimp, stir and let sit at room temperature for 1/2 hour. Do not marinade for more than 40 minutes as the lime juice will cook the shrimp.

Heat grill to high and remove the shrimp from the marinade. Thread 3 shrimp onto each of the skewers, keeping them close to the pointed end. (You'll want about 3" bare section to use as a handle).
Grill over med-high heat, about 1 minute per side, until just opaque in the centre.
Cover one end of a serving platter with the lettuce leaf and place cooked shrimp skewers on lettuce in a cross-over pattern.
Serve with additional lime wedges.