Shrimp in a creamy sauce with dill on a lettuce wedge

Ingredients:

• 450 g large shrimp, peeled and deveined
• 1 1/4 cups chopped fresh dill, plus extra for serving
• 3 cloves of garlic (2 crushed, 1 grated)
• 1 cup mayonnaise
• 0.5 cup sour cream
• 0.5 cups Greek yogurt from whole milk
• 1 cup seedless cucumber, diced (unpeeled)
• 3/4 cup chopped red onion
• Grated zest of 1 lemon
• 2 teaspoons of sugar
• 1 head iceberg lettuce

Preparation:

1. Prepare the shrimp.
   
   Fill a large bowl with water and add plenty of ice. Fill a large saucepan halfway with water. Add 1/4 cup dill, 2 crushed garlic cloves, a generous pinch of salt, and a few grinds of black pepper. Bring to a boil, then reduce heat to medium-low and simmer until fragrant, about 5 minutes. Add the shrimp; remove from heat and let stand, stirring occasionally, until the shrimp are pink and opaque, 2-3 minutes. Drain and transfer the shrimp to an ice bath to cool completely.
2. In a large bowl, combine the remaining 1 cup dill, 1 grated garlic clove, mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest, and sugar. Taste and season with salt and pepper.
3. Remove the shrimp from the ice bath, pat dry with paper towels, and chop coarsely. Toss with the sauce.
4. Cut the iceberg lettuce into 4 wedges. Tear off the first few leaves from the center of each piece to create a "bowl" in each piece; divide among plates. Fill the iceberg lettuce bowls with the shrimp salad, allowing it to drip down the sides of the lettuce. Sprinkle with finely chopped dill. Serve the salad chilled or at room temperature.