Shrimp With Tomato-Horseradish Salsa
Serves 4|
Hands-On Time:
25m
|
Total Time:
30m
Ingredients
- juice from 2 lemons (about 6 tablespoons)
- 1 bay leaf
- kosher salt and black pepper
- 20 large shrimp (about 1 pound), peeled and deveined
- 1 tablespoon prepared horseradish
- 3 tablespoons extra-virgin olive oil
- 1 pint cherry tomatoes, halved
- 2 small head Bibb lettuce, outer leaves discarded
Directions
- Fill a large pot with 8 cups cold water. Add half the lemon juice, bay leaf, and 2 teaspoons salt. Bring to a boil.
- Add shrimp and cook until bright pink and opaque throughout, 1 to 3 minutes. Transfer to a bowl of ice water to cool. Drain and pat dry. Set aside.
- In a bowl, whisk together horseradish, oil, and remaining lemon juice. Season with ¼ teaspoon each salt and pepper. Add tomatoes and toss.
- Divide lettuce leaves and shrimp among 4 plates. Spoon salsa on top.
Nutritional Information
- Per Serving
- Calories 138Calories From Fat 68%
- Calcium 29mg
- Carbohydrate 5g
- Cholesterol 54mg
- Fat 11g
- Fiber 1g
- Iron 1mg
- Protein 7mg
- Sat Fat 1g
- Sodium 149mg
What does this mean? See Nutrition 101.
Quick Tip
To get the most juice from a lemon, microwave the fruit on high for 20 seconds before squeezing.
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