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That's a Wrap!

Forget the bread – let lettuce wrap up this summertime sandwich.

Eugenia Uhl Photograph

Move over chicken salad, you’ve got some competition. Although it’s not your typical sandwich, this light and citrusy shrimp lettuce wrap is totally picnic-friendly.
For a quick fix, cook and prep the shrimp mixture ahead of time and refrigerate so you’re ready to rock, roll and wrap your way to a healthy summer lunch in minutes.








Shrimp and Cucumber Lettuce Wraps with Fresh Dill
Makes 6-8 lettuce cups

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 1/2 cups)
2 tablespoons chopped fresh dill
Juice from 1 small lemon (about 2 tablespoons)
Salt and pepper to taste
6-8 pieces of green/red leaf or butter lettuce
Crumbled feta cheese (optional)

Place broth in a skillet and heat to medium-high heat. Add garlic. Cook for approx 60 seconds 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 if desired, roll and serve.

Recipe by Brooke McLay

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