1/2 cup Reduced Mayonaise with Olive Oil (I just used Hellman's Light Mayonaisse and added a 1/2 teaspoon olive oil)
2 Tablespoons light sour cream (I used regular)
2 teaspoon Dijon Mustard
1/2 teaspoon dill weed
1 pound cooked, cleaned and chopped shrimp
1/2 cup chopped cucumbers
2 green onions, thinly sliced
4 large Boston lettuce leaves
1 lemon cut into 4 wedges (optional)
Mix mayonaise, sour cream, mustard and dill weed in a bowl.
Add shrimp, cucumbers and onions.
Serve on lettuce leaves with lemon wedges.
Can be made ahead and refrigerated for up to 4 hours before serving.
Posted by GourmetGal
February 28, 2012