Step 1

Heat oven to 425°F. In a large bowl, whisk together lemon juice, gochujang, oil and honey, then stir in garlic and ginger. Add shrimp and toss to coat.

Step 2

Arrange in a single layer on a rimmed baking sheet and roast until just opaque throughout, 10 to 15 minutes.

Step 3

Serve shrimp in lettuce and top with cucumbers, radishes, mint and basil.