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Ingredients

• 8 ounces of large uncooked shrimp (peeled, tails on), thawed
• 1/4 cup chicken, seafood, or vegetable broth
• 4 cloves garlic, minced
• 2 tablespoons white wine vinegar
• 1 English cucumber, diced or 2 regular cucumbers peeled and diced (about 2 to 2 ½
• 2 tablespoons chopped fresh dill
• 1 juice from small lemon (about 2 T)
• salt and pepper to taste
• 8 pieces of green/red leaf or butter lettuce

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Ready In 45 Minutes

Servings: 8

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Cooking Instructions

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Step 1

• Place chicken broth in a skillet and heat to medium-high heat.
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Step 2

• Add garlic. Cook for a minute or so, then add shrimp. Cook until shrimp are pink and opaque, about 3-5 minutes.
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• Length: 5 minutes

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Step 3

• Remove shrimp from pan and set aside to cool.
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Step 4

• Add vinegar to skillet and let the sauce reduce to about a third.
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Step 5

• When shrimp are cool enough to handle, remove all the tails and chop coarsely.
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Step 6

• Combine chopped shrimp in a medium bowl with reduced pan juices/garlic, diced cucumber, dill, lemon juice, and a few pinches of salt and pepper. Spoon filling into lettuce leaves, sprinkle with a little cheese, and serve.
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