A light white wine underlines the flavors of brown shrimps and fresh cottage cheese.
Pluck leaves from romaine hearts one at a time, then clean and dry. Transfer lettuce leaves onto a plate, opening facing upwards.
Peel and halve cucumber and scrape out the seeds with a spoon. Then, quarter the halves and cut them into small pieces. Clean radishes and green onions, then cut both into thin rings. In a bowl, mix the cucumber, green onions, and radish with cottage cheese. Season to taste with salt and pepper.
Fill lettuce leaves with the cucumber-cheese mixture and add a few bay shrimp.
Peel and mince garlic. Wash parsley, shake dry, and finely chop. Juice lemon. In a small bowl, mix yogurt with tahini, garlic, and parsley. Pour on individual wraps. Season to taste with salt, pepper, and lemon juice. Enjoy!