1-1/4lbslarge shrimppeeled and deveined, tails left on
1tablespoonfreshly squeezed lemon juice
Salt and freshly ground black pepper
For the dressing:
1/2cupbottled chili sauce
1 to 4tablespoonsprepared horseradishsee notes
2tablespoonsfreshly squeezed lemon juice
1 to 2tablespoonsmilk
Freshly ground black pepper
For the salad:
1large head romaine lettucetorn into bite-sized pieces
8Camparior 2 medium tomatoes, cut into wedges
2ripe Hass avocadospitted, peeled and sliced
1cucumberpeeled and sliced
4paper-thin slices sweet onionseparated
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.
Tips for Making This Recipe
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.