Creamy Shrimp and Dill Wedge Salad

Serves 4

Ingredients

• ½ cup light sour cream
• 1 cup plain Greek yogurt
• 1/2 teaspoon Sriracha hot sauce
• 1 packet sugar substitute
• 1 clove garlic grated
• 1/2 teaspoon Kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup fresh dill , finely chopped
• 3/4 cup diced seedless cucumber
• 1/3 cup finely diced red onion
• 1 pound frozen cooked shrimp, tails off, thawed and roughly chopped
• 1 head iceberg lettuce, cut into 4 wedges

Instructions

• In a large bowl, whisk together the sour cream, yogurt, sriracha, sugar sub, garlic, salt, pepper, and dill until combined and smooth.
• Taste and adjust seasoning, if necessary.
• Add in the cucumber, onion, and shrimp.
• Stir gently to coat.
• Tear the first few top layers off of each lettuce wedge to create a pocket.
• Place on individual plates.
• Fill each with the shrimp mixture, letting it spill over the sides if desired.
• Garnish with a little extra fresh dill.
• Serve cold or room temperature.