Zubereitung

1. 1

   Place chicken broth in a skillet and heat to medium-high heat.

2. 2

   Add garlic. Cook for a minute or so, then add shrimp. Cook until shrimp are pink and opaque, about 3-5 minutes.

3. 3

   Remove shrimp from pan and set aside to cool.

4. 4

   Add vinegar to skillet and let the sauce reduce to about a third.

5. 5

   When shrimp are cool enough to handle, remove all the tails and chop coarsely.

6. 6

   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. Spoon filling into lettuce leaves, sprinkle with a little cheese, and serve.