Shrimp and Cucumber Lettuce Wraps With Fresh Dill

Photo: Natalie (Perrys' Plate)

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

crumbled feta or cotjia cheese (optional)

Preparation

Place chicken broth in a skillet and heat to medium-high heat. Add garlic. Cook for a minute or so, then add shrimp. Cook until shrimp are pink and opaque, about 3-5 minutes. Remove shrimp from pan and set aside to cool. Add vinegar to skillet and let the sauce reduce to about a third.

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