Creamy Shrimp And Dill Wedge Salad

• 1 1/4 cups fresh dill chopped, plus more for garnish
• 3 cloves garlic 2 smashed, 1 grated
• black pepper
• 1 pound large shrimp peeled and deveined
• 1 cup mayo
• 1/2 cup sour cream
• 1/2 cup whole milk greek yogurt
• 1 cup seedless cucumber diced, unpeeled
• 3/4 cup red onion finely chopped
• 1 lemon
• 2 teaspoons sugar
• 1 head iceberg lettuce

1. Cook the shrimp: Fill a large bowl with water and add plenty of ice; set aside. Fill a large pot halfway with water. Add 1/4 cup dill, 2 smashed garlic cloves, a nice pinch of salt and a few grinds of pepper. Bring to a boil, then reduce the heat to medium low and simmer until fragrant, about 5 minutes. Add the shrimp; remove the pot from the heat and let sit, stirring occasionally, until the shrimp is pink and opaque, 2 to 3 minutes. Drain and transfer to the ice bath to cool.
2. Combine the remaining 1 cup dill, 1 grated garlic clove, the mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest and sugar in a large bowl. Taste, then season with a pinch of salt and a few grinds of pepper.
3. Remove the shrimp from the ice bath, dry gently with a paper towel and coarsely chop. Stir into the dressing until combined.
4. Cut the iceberg lettuce into 4 wedges. Tear the first few layers from the center of each wedge to create a "bowl" in the wedge; divide among plates. Fill the lettuce bowls with the shrimp salad, letting it spill over the wedge. Garnish with chopped dill. Serve cold or at room temperature.

dill, garlic, black pepper, shrimp, mayo, sour cream, milk, cucumber, red onion, lemon, sugar

Taken from www.yummly.com/recipe/Creamy-Shrimp-and-Dill-Wedge-Salad-992625 (may not work)