Whether you're on a diet or not, these lettuce wraps are a nice, fresh, healthy lunch (or light dinner) with a lot of flavor.
8.0 lettuce cups
8 ounces of large uncooked shrimp (peeled, tails on), thawed
4 cloves garlic, minced
2 tablespoons white wine vinegar
1 juice from small lemon (about 2 T)
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.
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.