Grilled Lettuce with Peppery Tzatziki & Spicy Shrimp

I'm a foodie, a chowhound, a gastronaut, and I love to cook!

1 large head (~750g) iceberg lettuce, quartered

subs: dino kale or a medium head of cabbage (I would parboil the lettuce first to soften, completely pat it dry, then cook)

subheading: Tzatziki-inspired Sauce:

1 ½ cup whole milk (greek) yogurt, plain

1 medium cucumber, grated and squeezed (pulp only)

juice from 1 lemon

3 sprigs fresh dill, finely chopped

3 red radish (about 14g), grated

2 tablespoons olive oil

sea salt & pepper to taste

subheading: Shrimp:

1lb wild (jumbo) shrimp, peeled and deveined

spray oil

1 tablespoon ancho chile powder

2 teaspoons cumin powder

½ teaspoon cayenne

pinch of sea salt & pepper

subheading: Garnish:

fresh dill and olive oil drizzle

grated radish

fresh lemon

Directions at fitmencook.com

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