Once the shrimp are peeled and deveined (if not already done for you), slice each one in half lengthwise. This keeps their nice shape, but makes each mouthful a little more manageable! Poach the shrimp in a simmering water bath seasoned with some garlic.
So the dressing doesn’t get too watering, seed the cucumber first by slicing it in half then running a spoon down the center to remove the seeds. You can peel the cucumber first if you want, but keep the skin on adds extra vitamins, not to mention a great burst of color.
When you quarter the head of lettuce, make sure the core is intact for each piece – that way the leaves won’t come apart. Have a shallow dish with a bit of lemon juice in it to quickly dip the cut edges of the lettuce. This will stop them from browning. Make a ‘bowl’ in the lettuce quarters to hold the shrimp salad in by pulling out a few layers from the center. You still want the dressing to spill over the edge, so you don’t need to remove too many leaves.
|Cucumber & Shrimp Wedge Salad|| || |
- 1 lb large shrimp, coarsely chop
- 1 clove garlic, minced
- 1 head iceberg lettuce, quartered
- ¼ cup GF mayonnaise
- 2 Tbsp GF sour cream*
- 2 Tbsp Greek yogurt*
- 2 tsp lemon juice, or more to taste
- 1 tsp GF Dijon
- Salt and pepper to taste
- ¼ cup cucumber, seeded & finely diced
- ¼ cup red onion, minced
- ¼ - ½ cup fresh dill, chopped
- Add about ¾ cup of water to a skillet along with the garlic and bring to a boil. Add shrimp and cover to poach, about 3 minutes or until pink and opaque. Immediately drain, and rinse in cold water to stop the cooking process. Pat dry and set aside.
- Mix together the dressing ingredients (except the cucumber, onion and dill), adjusting to taste however you desire. Stir in the vegetables, herbs, and shrimp.
- To serve, place each lettuce quarter on a plate and remove the top few layers to create a ‘bowl’ for the shrimp salad mixture to sit in. Spoon mixture in, letting it spill over the edge of the wedge.