Shrimp Cocktail Salad
This recipe takes the flavors of a classic shrimp cocktail and incorporates them into a tasty, main-dish salad. For extra flavor, the shrimp are sautéed with garlic rather than steamed or boiled, and the dressing is a creamy version of a cocktail sauce made with lemon juice and a little mayonnaise.
- 1-1/4 lbs large shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 2 cloves garlic, very finely chopped
- 1 large head romaine lettuce, torn into bite-sized pieces
- 4 medium ripe tomatoes, cored and sliced
- 4 paper-thin slices sweet onion (we used Vidalia)
- 2 ripe avocados, peeled and cut into bite-sized pieces
- For the dressing:
- 1/2 cup bottled chili sauce (we used Heinz)
- 2 to 4 tablespoons prepared horseradish (see notes)
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons vegetable oil
- 1-1/2 tablespoons mayonnaise
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons milk
Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic and shrimp and sauté, stirring constantly until the shrimp turn pink and opaque, 2 to 3 minutes. Remove from the heat and set aside to cool to room temperature.
Make the dressing by whisking the chili sauce, horseradish, lemon juice, vegetable oil, mayonnaise, pepper and enough milk to produce a creamy consistency. Transfer to a serving bowl.
Line 4 serving plates with lettuce and top with sliced tomato, sweet onion and avocado. Divide the shrimp between the salads and pass the dressing at the table.
The heat and flavor of prepared horseradish can vary quite a bit in intensity. Start with 1 to 2 tablespoons in the dressing and adjust to suit your taste.