Shrimp Wedge Salad

Serves 4

1 cup Walden Farms brand mayonnaise (called “Amazin Mayo”)
¾ cup Greek yogurt
½ teaspoon Sriracha hot sauce
1 tsp any sugar sub
1 clove garlic, grated
½ teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
½ cup fresh dill, finely chopped
¾ cup diced seedless cucumber
1/3 cup finely diced red onion
1 pound cooked shrimp cooled completely (or thawed, if frozen), roughly chopped
1 head iceberg lettuce, cut into 4 wedges

In a large bowl, whisk together the mayonnaise, 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 and enjoy!