Shrimp Salad in Lettuce Cups

By Joelene

Ingredients

• 1 pound(s) (large) peeled and deveined shrimp, tails removed
• 1/4 cup(s) mayonnaise
• 2 tablespoon(s) ketchup
• 2 tablespoon(s) fresh lemon juice
• 2 tablespoon(s) prepared horseradish, squeezed of excess moisture
• 1/4 teaspoon(s) Tabasco
• Black pepper
• 2 scallions, thinly sliced
• 2 stalk(s) celery, cut into 1/4-inch pieces
• 1/2 seedless cucumber, cut into 1/4-inch pieces
• 1/4 cup(s) fresh dill, chopped
• 2 head(s) (small) Bibb lettuce, leaves separated

Preparation

Step 1

Bring a large pot of water to boil. Cook the shrimp until just opaque throughout, about 3 minutes. Drain and transfer to a bowl of ice water to cool. Roughly chop the shrimp.
In a medium bowl, whisk together the mayonnaise, ketchup, lemon juice, horseradish, Tabasco, and 1/4 teaspoon pepper. Add the shrimp, scallions, celery, cucumber, and dill, and toss to combine. Spoon into the lettuce leaves.