Shrimp and Cucumber Lettuce Wraps With Fresh Dill

Ingredients: 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 ½,2 tablespoons chopped fresh dill,1 juice from small lemon (about 2 T),salt and pepper to taste,8 pieces of green/red leaf or butter lettuce
Instructions:

1. Place chicken broth in a skillet and heat to medium-high heat.
2. Add garlic. Cook for a minute or so, then add shrimp. Cook until shrimp are pink and opaque, about 3-5 minutes.
3. Remove shrimp from pan and set aside to cool.
4. Add vinegar to skillet and let the sauce reduce to about a third.
5. When shrimp are cool enough to handle, remove all the tails and chop coarsely.
6. 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.

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