Food Recipes Shrimp With Tomato-Horseradish Salsa 3.8 (6) 1 Review By Sara Quessenberry Updated on August 29, 2014 Print Rate It Share Share Tweet Pin Email Photo: Beatriz Da Costa Hands On Time: 25 mins Total Time: 30 mins Yield: 4 serves Jump to Nutrition Facts 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. Rate it Print Nutrition Facts (per serving) 138 Calories 11g Fat 5g Carbs 7mg Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 138 % Daily Value * Total Fat 11g 14% Saturated Fat 1g 5% Cholesterol 54mg 18% Sodium 149mg 6% Total Carbohydrate 5g 2% Protein 7g Calcium 29mg 2% Iron 1mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.