Shrimp Salad in Lettuce Cups

Shrimp Salad in Lettuce Cups

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound(s) (large) peeled and deveined shrimp, tails removed

  • ¼

    cup(s) mayonnaise

  • 2

    tablespoon(s) ketchup

  • 2

    tablespoon(s) fresh lemon juice

  • 2

    tablespoon(s) prepared horseradish, squeezed of excess moisture

  • ¼

    teaspoon(s) Tabasco

  • Black pepper

  • 2

    scallions, thinly sliced

  • 2

    stalk(s) celery, cut into ¼-inch pieces

  • ½

    seedless cucumber, cut into ¼-inch pieces

  • ¼

    cup(s) fresh dill, chopped

  • 2

    head(s) (small) Bibb lettuce, leaves separated

Directions

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.


Nutrition

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