Creamy Shrimp and Dill Wedge Salad

Serves 4

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

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.