Chop the shrimp into ½-inch pieces and put them in a medium-sized bowl.
Toss in the red pepper, red onion, scallions, celery and horseradish into the same bowl with the shrimp. Drizzle with lemon grapeseed oil, lime juice, salt and pepper.
Toss well. Let sit to combine flavors. Prepare the red jalapeno aioli.
Add red jalapeño purée to a mixer bowl.
Slowly whisk in Salute Santé! Grapeseed oil, one drop at a time.
Continue adding all the grapeseed oil until emulsified and sauce thickens.
Add a splash of Salute Santé! Chili Infused Grapeseed Oil for desired spiciness and salt and pepper to taste.
Arrange lettuce leaves on a large platter. Evenly spoon shrimp mixture into each leaf.
Drizzle aioli atop the lettuce cups, garnished with the chopped cilantro.