Su Meis Grilled Seafood Wrapped in Banana Leaves

Ingredients

• 1 1/2 teaspoons sea salt
• 1 teaspoon freshly ground white pepper
• 5 to 6 fresh bird chiles, or 5 serrano chiles, slivered
• 12 garlic cloves, thinly sliced
• 5 shallots, thinly sliced
• 4 krachai, or 12 slivers fresh ginger, thinly sliced
• 10 kaffir lime leaves, torn in half, or slivered zest of 2 limes
• 1 1/2 pounds large shrimp, peeled, deveined, and thoroughly dried
• 1 pound mussels, scrubbed, debearded, and thoroughly dried
• 1 pound Manila clams, scrubbed and thoroughly dried
• 1 1 1/2-pound lobster, chopped into bite-size pieces
• 2 cups Thai basil leaves, roughly torn
• 2 cups Arugula leaves, torn into bite-size pieces
• 1 lemon, thinly sliced
• 2 16-by-18-inch pieces banana leaves
• Cooked jasmine rice, for serving (optional)

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