Shrimp With Tomato-Horseradish Salsa |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Real Simple, August 2005. Ingredients:
6 tablespoons lemon juice (2 lemons) |
1 bay leaf |
2 1/4 teaspoons kosher salt |
20 large shrimp, peeled and deveined (about 1 pound) |
1 tablespoon prepared horseradish |
3 tablespoons olive oil |
1/4 teaspoon fresh ground black pepper |
1 pint cherry tomatoes, halved |
2 small head bibb lettuce |
Directions:
1. Fill a large pot with 8 cups cold water; add half the lemon juice, the bay leaf, and 2 teaspoons of the salt.
2. Bring to a boil.
3. Add the shrimp and cook until bright pink and opaque throughout, 1 to 3 minutes.
4. Transfer the shrimp to a bowl of ice water to cool.
5. Drain and pat dry; set aside.
6. In a bowl, whisk together the remaining lemon juice, the horseradish, and the oil; season with the remaining salt and the pepper.
7. Add the tomatoes and toss.
8. Separate the lettuce leaves.
9. Divide the shrimp and lettuce among 4 plates and spoon the Tomato-Horseradish Salsa on top.
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