Capitola Seafood Salad

Ingredients

• 1 stalk lemongrass
• 14 ounces cleaned uncooked squid, tentacles reserved, bodies cut into 1/2-inch-thick rings
• 8 ounces uncooked large shrimp, peeled, de-veined
• 3 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 1/2 teaspoon dried crushed red pepper
• ¼ shallots (chopped)
• 3 tablespoons chopped fresh tarragon
• 2 tablespoons fresh dill
• 1 tablespoon fresh chopped chives
• 2 tablespoons chopped fresh cilantro
• 8 crisp lettuce leaves (Romaine works best)