Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Gallery

Credit: Beatriz Da Costa

Recipe Summary

hands-on:
25 mins
total:
30 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with 8 cups cold water. Add half the lemon juice, bay leaf, and 2 teaspoons salt. Bring to a boil.

    Advertisement
  • 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.

Nutrition Facts

calcium 29mg; 138 calories; calories from fat 68%; carbohydrates 5g; cholesterol 54mg; fat 11g; fiber 1g; iron 1mg; protein 7mg; saturated fat 1g; sodium 149mg.
Advertisement