Soak the wooden skewers in cold water for an hour before grilling. Submerge skewers with a plate to ensure they are under water.
For the lettuce wrap sauce, combine all the ingredients and mix to combine thoroughly.
For the lettuce wrap components, begin by preparing the lettuce leaves as described in the ingredients section.
Store all cleaned lettuce leaves dried in the fridge in paper towels.
Cook the bacon strips until they are 60% cooked in 1 Tbsp of vegetable oil until they are partially cooked and some of their fat is rendered.
Remove bacon and allow to drain on paper towels.
Pour remaining bacon fat into a bowl and combine with the remaining 1 Tbsp of vegetable oil, plus the shrimp, soy sauce, lime zest, juice of ½ of a lime, the minced garlic, minced ginger, and 2 tsp smoked paprika and stir to combine.
Allow shrimp to marinate in this mixture in the fridge for roughly 30 minutes.
Cook onion and jalapeno in vegetable oil on high heat, until the onions become golden brown.
Turn off heat and add the soy sauce, red pepper flakes, rice wine vinegar, and dried oregano and stir to combine.
Finely slice your small internal lettuce leaves that were too small to be used as wrappers. This shredded lettuce will be mixed with sauce just prior to the lettuce wrap assembly at the end.
Prepare all your remaining garnishes for lettuce wrap assembly.
Heat grill to high heat, roughly 500F or higher.
Wrap the shrimp carefully with the partially cooked bacon, using roughly 1/3 of a bacon strip per shrimp.
Secure bacon-wrapped shrimps by attaching them to the wooden skewers.
Grill bacon-wrapped shrimp on high heat.
When the shrimp are ready, assemble your lettuce wraps.
Begin by placing some sauce on the inside of a piece of lettuce.
Add sliced scallions, finely shredded lettuce mixed with more sauce, bacon-wrapped shrimp, fresh cilantro, fresh mint, toasted peanuts, lime juice, fish sauce, and bean sprouts.
Enjoy!