Grilled Shrimp Lettuce Cups with Creamy Herb Sauce Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			24 shrimp (U16 size), peeled and deveined 2 tablespoons smoked paprika 1 teaspoon garlic powder 1 teaspoon ground coriander Kosher salt and freshly cracked black pepper Olive oil, for drizzling 8 lettuce cups 1/2 cup fresh cilantro leaves 1/2 cup fresh dill leaves CREAMY HERB SAUCE: 1/3 cup Greek yogurt 1/8 cup fresh cilantro, chopped 1/8 cup fresh dill, chopped 1/8 cup mayonnaise 1/2 teaspoon chili paste 2 clove garlic, finely minced Juice from 1 lemon Kosher salt and freshly cracked black pepper
			CREAMY HERB SAUCE: Combine the yogurt, cilantro, dill, mayonnaise, chili paste and garlic in a mixing bowl. Add the lemon juice as needed to make the sauce as thick, thin or acidic as you'd like. Season with salt and pepper. SHRIMP: Preheat a grill to medium high. Double skewer the shrimp with 2 metal skewers, one skewer through the thicker part of the shrimp and one close to the tail. Skewer 6 shrimp per skewer set. Repeat with the remaining shrimp and skewers. Mix together the paprika, garlic powder and coriander in a small bowl. Sprinkle both sides of the shrimp with the seasoning mixture, then sprinkle with salt and pepper. Drizzle the shrimp with olive oil. Grill until cooked through, 2 minutes a side. Arrange the shrimp on the lettuce cups and drizzle with the Creamy Herb Sauce. Top with the cilantro and dill.