Wash and trim the ramps. Cut the leaf from the bulb at the base of the stem and then finely mince the bulbs and add them to a large bowl.
Peel and clean the shrimp. To remove the sand vein (the black line that runs down the back of the shrimp) score down the back with a paring knife and pull it out using the tip of the knife. Wipe on a paper towel and continue on all the shrimp.
Add the shrimp to the bowl of minced ramp bulbs and add a generous glug of olive oil to the lot and mix to coat. Allow the shrimp to marinate in the fridge for about an half hour or up to 3.
Bring a small pot of water to boil and add the ramp leaves for about a minute. While they are blanching, prepare an ice bath and then remove them into the ice water to shock and chill them.
Heat the griddle or a skillet over a medium heat and when hot place the shrimp on it to cook about a minutes on each side and then remove to a plate.
Carefully wrap the chilled ramps around the cooked shrimp and then serve with lime wedges and any dipping sauce you like, though I recommend a sriracha mayo (mayo, sriracha, lime salt & pepper to taste)