Shrimp Cocktail Salad

By cserumga

Makes 4 servings. Per serving: 240 cal, 9g total fat, 143mg chol, 787mg sodium, 14g carb, 18g protein, 2mg iron, 115mg calcium

Ingredients

• 1/3 cup prepared horseradish
• 1 Tbsp minced lemon zest
• 1/4 cup fresh lemon juice
• 3 Tbsp no-salt-added ketchup
• 3 Tbsp extra-virgin olive oil
• 1 tsp Worcestershire sauce
• 1/4 tsp each kosher salt and black pepper
• 2 cloves garlic, smashed
• 1 onion, quartered
• 1 dried bay leaf
• 1 lemon, halved and juiced
• 1 Tbsp Old Bay seasoning
• 2 tsp kosher salt
• 1/2 tsp black peppercorns
• 1 1/2 large shrimp, peeled and deveined
• 12 cups thinly sliced romaine lettuce (about 1 1/2 heads)
• 4 cups chopped tomatoes (about 4 medium)

Details

Cooking time 30mins

Preparation

Step 1

For the vinaigrette, whisk together horseradish, zest, 1/4 cup lemon juice, ketchup, oil, Worcestershire, 1/4 tsp salt, and 1/4 tsp pepper in a large bowl.

For the salad, heat garlic, onion, bay leaf, lemon halves and juice, Old Bay, 2 tsp salt, and peppercorns in a large pot of water over high; bring to a boil, then reduce heat to medium and simmer 10 minutes.

Add shrimp; cook until pink and opaque, 2-3 minutes. Transfer shrimp to a bowl of ice water; drain. Toss shrimp in vinaigrette, cover, and chill at least 1 hour or overnight, stirring occasionally.

Toss in romaine and tomatoes just before serving.