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Shrimp Remoulade

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1 1/4 pounds medium shrimp (about 40), shells on

1 1/2 cups reduced-fat (2 percent) plain Greek yogurt

3 scallions, chopped

2 tablespoons stone-ground mustard

2 tablespoons ketchup

2 tablespoons brine-packed capers, drained, rinsed, and chopped

1 tablespoon fresh lemon juice

3/4 teaspoon minced garlic cloves

Cayenne pepper, to taste

1 small head Bibb lettuce, torn

Garnish: lemon wedges

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