Remove tail if there is still a tail on the shrimp. Now, cut the shrimp in half lengthwise (like you are about to butterfly it, but cut all the way through).
Place cut shrimp in a bowl with 1 tbsp. of olive oil and season with salt and pepper, toss to coat.
Heat 1 tbsp. oil over med-high heat in a large skillet (preferably cast iron), when the oil is hot but not smoking, add shrimp and sear on both sides until lightly golden, about 3-4 mins per side. When shrimp is done, use a slotted spoon to transfer to a plate. Set aside.
If your skillet is dry, add more tbsp. oil to the skillet. Add garlic and red curry paste and saute until fragrant, about 1 minute, being careful not to burn the garlic.
Add in the coconut milk and the fish sauce, whisk until there are no longer clumps.
Add back in the shrimp and toss to coat.
Add fresh basil, cilantro and mint. Toss once more.
Remove from heat and serve in butter lettuce leaves. Enjoy!