Beatriz Da Costa
Hands-On Time
25 Mins
Total Time
30 Mins
Yield
Serves 4

How to Make It

Step 1

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

Step 2

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.

Step 3

In a bowl, whisk together horseradish, oil, and remaining lemon juice. Season with ¼ teaspoon each salt and pepper. Add tomatoes and toss.

Step 4

Divide lettuce leaves and shrimp among 4 plates. Spoon salsa on top.

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