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