Shrimp Cocktail Salad
This retro-style recipe transforms the ingredients and flavors found in a classic shrimp cocktail into a satisfying main dish salad.
Dressed with a tangy variation of a standard cocktail sauce, it combines romaine lettuce, sliced avocado, tomato wedges, cucumber, sweet onion and sautéed shrimp and takes less than 30 minutes to prepare.
- 1-1/4 lbs large shrimp, peeled and deveined, tails left on
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 tablespoon freshly squeezed lemon juice
- Salt and freshly ground black pepper
For the dressing:
- 1/2 cup bottled chili sauce
- 1 to 4 tablespoons prepared horseradish (see notes)
- 2 tablespoons freshly squeezed lemon juice
- 1-1/2 tablespoons mayonnaise
- 1 to 2 tablespoons milk
- Freshly ground black pepper
For the salad:
- 1 large head romaine lettuce, torn into bite-sized pieces
- 8 Campari (or 2 medium) tomatoes, cut into wedges
- 2 ripe Hass avocados, pitted, peeled and sliced
- 1 cucumber, peeled and sliced
- 4 paper-thin slices sweet onion, separated
- Place the shrimp, garlic, oil and lemon juice in a mixing bowl Season lightly with salt and freshly ground black pepper and toss to combine.
- Place a large frying pan over medium-high heat. Add the shrimp and sauté until they turn pink and opaque, 2 to 4 minutes. Remove from the heat and set aside.
- Prepare the dressing by whisking the chili sauce, horseradish, lemon juice and mayonnaise together in a small bowl. Add just enough milk to produce a creamy consistency, season with a bit of freshly ground pepper and set aside.
- To assemble the salads, arrange a bed of lettuce on each of 4 plates and top with tomato wedges and slices of avocado, cucumber and onion. Divide the shrimp between the salads and drizzle each with a portion of dressing.
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.