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Shrimp Cocktail Salad with Lemon-Horshradish Vinai Recipe

   
 

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     Shrimp Cocktail Salad with Lemon-Horshradish Vinai

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   30 minutes

Ingredients
For the vinaigrette, whisk together-
1/3 c prepared horseradish
1 T minced lemon zest
1/4 c fresh lemon juice
3T no salt added ketchup
3T extra virgin olive oil
1 tsp Worcestershire sauce
1/4 tsp each kosher salt and ground pepper
For the salad; heat-
 
2 cloves garlic, smashed
1 onion, quartered
1 dried bay leaf
1 lemon, halved and juiced
1 T old bay seasoning
2 tsp salt
1/2 tsp black peppercorns
1 1/2 lb shrimp; deveined and shelled (about 30 shrimp)
12 c thinly sliced romaine lettuce 4 c chopped tomatoes

Instructions
So whisk together the ingredients for the vinaigrette and set it aside. Heat the garlic, onion, bay leaf, lemon halves, old bay, salt and peppercorns in a large pot of water of high; bringing it to a boil. Reduce heat to simmer and let it simmer for 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 for at least an hour or overnight. Toss in romaine and tomatoes just before serving.


Originally Submitted
1/27/2014





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