Shrimp And Cucumber Lettuce Wraps With Fresh Dill

• 8 ounces shrimp large uncooked, 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 1/2
• 2 tablespoons fresh dill chopped
• 1 juice from small lemon, about 2 T
• salt
• pepper
• 8 pieces butter lettuce or of green/red leaf
• crumbled feta
• cheese
• lettuce
• cucumber

1. 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.
2. 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.

shrimp, chicken seafood, garlic, white wine vinegar, cucumber, dill, lemon, salt, pepper, butter, feta, cheese, cucumber

Taken from www.yummly.com/recipe/Shrimp-and-Cucumber-Lettuce-Wraps-With-Fresh-Dill-1672800 (may not work)