10-Minute Shrimp with Green Beans and Creamy Lemon-Dill Dip
['Kosher salt', '1 pound snipped green beans, preferably haricots verts', '1 1/2 pounds large shrimp, preferably wild, peeled, deveined', '1/2 cup Greek yogurt', '1/2 cup mayonnaise', '1/4 cup fresh lemon juice', '2 tablespoons finely chopped dill (optional)', '2 teaspoons Dijon mustard', '1/4 teaspoon freshly ground black pepper', '1/2 pound romaine heart leaves', '1 avocado, pitted, peeled, cut into 12 wedges', 'Lemon wedges (for serving; optional)']
Set a steamer basket in a large pot filled with about 1/2" salted water. Cover pot and bring water to a boil. Place beans in basket, cover, and steam until just tender, about 3 minutes. Carefully pull steamer insert out of pot. Transfer beans to a large colander and run under cold water, then transfer to a plate.
Return steamer basket to pot. Season shrimp with 1/4 tsp. salt, then place in steamer basket. Cover and steam shrimp until pink and opaque, about 3 minutes. Transfer shrimp to colander and run under cold water until cool to the touch.
Meanwhile, whisk yogurt, mayonnaise, lemon juice, dill, if using, mustard, pepper, and 1/2 tsp. salt in a medium bowl.
Divide shrimp,beans, romaine leaves, and avocado slices among plates. Serve with lemon wedges for squeezing over, if using. Divide mayonnaise mixture among small bowls and serve alongside.
Green beans and shrimp can be steamed and sauce can be made 1 day ahead. Chill in separate airtight containers.
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