Ingredients
Juice from 2 lemons
1 bay leaf
2 1/4 t. kosher salt
20 large shrimp, peeled and deveined
1 T. horseradish
2 T. olive oil
1/4 t. black pepper
1 pint cherry tomatoes, halved
1 small head bibb lettuce, outer leaves discarded
Preparation
Fill a large pot with 8 cups cold water. Add half the lemon juice, the bay leaf and 2 t. salt. Bring to a boil. Add the shrimp and cook until bright pink and opaque throughout, 1 to 3 minutes. Transfer the shrimp to a bowl of ice water to cool. Drain and pat dry. Set aside. In a bowl, whisk together the remaining lemon juice, the horseradish and the oil. Season with the remaining salt and pepper. Add the tomatoes and toss. Separate the lettuce leaves. Divide the shrimp and lettuce among 4 plates and spoon the tomato-horseradish salsa on top.
