Creamy Shrimp and Dill Salad

Ingredients

For the Shrimp:

• 1/4 cup finely chopped fresh dill
• 2 garlic cloves, smashed
• Kosher salt and freshly ground black pepper
• 1 pound (26- to 30-count) shrimp, peeled and deveined

For the Salad:

• 1 cup chopped fresh dill, plus more for garnish
• 1 garlic clove, grated on a rasp or finely minced
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup whole-milk Greek yogurt
• 1 cup diced seedless cucumber (about 1 large cucumber)
• 3/4 cup finely chopped red onion
• Grated zest of 1 lemon
• 2 teaspoons sugar
• Kosher salt and freshly ground black pepper
• 1 head iceberg lettuce, cut lengthwise into 4 wedges

Directions

To cook the shrimp: 
Fill a large bowl with water and add plenty of ice. Set aside. Fill a large pot halfway with water. Add the 1/4 cup dill, the garlic, a nice pinch of salt, and a few grinds of black pepper. Bring to a boil and simmer until the pot is fragrant, about 5 minutes. Add the shrimp and remove the pot from the heat. Stir, allowing the shrimp to cook until pink and opaque, 2 to 3 minutes. Drain the pot in a colander and pour the shrimp into the ice bath to cool.

To make the salad: 
In a large bowl, combine the dill, grated garlic, mayonnaise, sour cream, yogurt, cucumber, onion, lemon zest, and sugar. Taste, and then season with a pinch of salt and a few grinds of black pepper. Remove the shrimp from the ice bath, dry gently with a paper towel, and coarsely chop. Stir them into the dressing until combined.

Tear the first few layers from the center of each iceberg wedge (creating a "bowl" in the wedge) and put them on individual salad plates. Divide the shrimp salad among each plate, filling the lettuce "bowl" and letting the salad spill over onto the wedge. Garnish with chopped dill. Serve cold or at room temperature.

Adapted from "Sunny's Kitchen" by Sunny Anderson. Copyright Clarkson Potter 2013. Provided courtesy of Sunny Anderson. All rights reserved.