1. In small bowl whisk together the 1/4 cup olive oil and 1/2 teaspoon kosher salt. Set aside.

2. On four 10-inch metal skewers, thread shrimp, leaving 1/4-inch space between each shrimp. Brush oil mixture over cut sides of lettuce and the shrimp.

3. Can do in saute pan on stove or for a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill shrimp as above.)

4. Remove shrimp from the skewers.

5. Squeeze the juice of one of the lemons over the shrimp and drizzle with additional olive oil. Sprinkle with additional kosher salt and freshly ground black pepper if desired.