Shrimp and Cucumber Lettuce Wraps with Fresh Dill

Ingredients

• ¼ cups Chicken, Seafood, Or Vegetable Broth
• 4 cloves Garlic, Minced
• 8 ounces, weight Large Uncooked Shrimp (peeled, Tails On), Thawed
• 2 Tablespoons White Wine Vinegar
• 1 whole English Cucumber, Diced
• 2 Tablespoons Chopped Fresh Dill
• 2 Tablespoons Freshly Squeezed Lemon Juice (about 1 Small Lemon)
• 1 dash Salt And Pepper, to taste
• 6 whole Pieces Of Green/red Leaf Or Butter Lettuce
• 3 Tablespoons Crumbled Feta Or Cotija Cheese

Preparation Instructions

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 the 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.

Makes 6-8 lettuce cups or enough for 2-3 people.