Shrimp With Tomato-Horseradish Salsa

By ClaudiaJan

Ingredients

• juice from 2 lemons (about 6 tablespoons)
• 1 bay leaf
• kosher salt and black pepper
• 20 large shrimp (about 1 pound), peeled and deveined
• 1 tablespoon  prepared horseradish
• 3 tablespoons  extra-virgin olive oil
• 1 pint cherry tomatoes, halved
• 2 small head Bibb lettuce, outer leaves discarded

Preparation

Step 1

Directions

Fill a large pot with 8 cups cold water. Add half the lemon juice, bay leaf, and 2 teaspoons salt. Bring to a boil.

Add shrimp and cook until bright pink and opaque throughout, 1 to 3 minutes. Transfer to a bowl of ice water to cool. Drain
and pat dry. Set aside.

In a bowl, whisk together horseradish, oil, and remaining lemon juice. Season with ¼ teaspoon each salt and pepper. Add tomatoes
and toss.

Divide lettuce leaves and shrimp among 4 plates. Spoon salsa on top.