Preparation Steps
1
Place chicken broth in a skillet and heat to medium-high heat.
2
Add garlic.
3
Cook for a minute or so, then add shrimp.
4
Cook until shrimp are pink and opaque, about 3-5 minutes.
5
Remove shrimp from pan and set aside to cool.
6
Add vinegar to skillet and let the sauce reduce to about a third.
7
When shrimp are cool enough to handle, remove all the tails and chop coarsely.
8
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.
9
Spoon filling into lettuce leaves, sprinkle with a little cheese, and serve.