Creamy Shrimp and Dill Wedge Salad

By cheeserohan

Ingredients

• 1 1/4 c chopped fresh dill, plus more for garnish
• 3 cloves garlic (2 smashed, 1 grated)
• kosher salt and freshly ground pepper
• 1 lb large shrimp, peeled and deveined
• 1 c mayonnaise
• 1/2 c sour cream
• 1/2 c whole-milk Greek yogurt
• 1 c diced seedless cucumber (unpeeled)
• 3/4 c finely chopped red onion
• grated zest of 1 lemon
• 2 tsp sugar
• 1 head iceberg lettuce

Preparation

Step 1

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 c dill, 2 smashed garlic cloves, a nice pinch of alt, 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 form 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 c 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.