Shrimp with Tomato-Horseradish Salsa

Shrimp with Tomato-Horseradish Salsa
Photo by Beatriz Da Costa


  • 20 large shrimp (about 1 pound), peeled and deveined
  • 1 tablespoon prepared horseradish
  • 2 small head Bibb lettuce, outer leaves discarded
  • 1 bay leaf
  • ¼ teaspoon freshly ground black pepper
  • 1 pint cherry tomatoes, halved
  • Juice from 2 lemons (about 6 tablespoons)
  • + 2 more ingredients
    • 3 tablespoons extra-virgin olive oil
    • 2 ¼ teaspoons kosher salt

Fill a large pot with 8 cups cold water. Add half the lemon juice, the bay leaf, and 2 teaspoons of the salt. Bring to a boil. Add the shrimp and cook until bright pink and opaque throughout, 1 to 3 minutes. Transfer the shrimp to a bowl of ice water to cool. Drain and pat dry; set aside. In a bo...

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