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Lunch / Dinner

Shrimp Cocktail Salad

When you’ve got a taste for a light meal — literally and figuratively — just toss this salad together. With seafood season upon us, a slew of fresh vegetables at your fingertips, and bold flavors abounding, you won’t even realize this entrée salad is less than 250 calories!

Makes

6 servings (about 12 cups)

Total Time

30 minutes + chilling

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Ingredients

FOR THE VINAIGRETTE, WHISK:

FOR THE SALAD, HEAT:

ADD:

TOSS IN:

Tossing and chilling the cooked shrimp with the vinaigrette for at least an hour, or as long as overnight, builds great flavor.

Instructions

For the vinaigrette, whisk together horseradish, zest, 14 cup lemon juice, ketchup, oil, Worcestershire, 14 tsp. salt, and 14 tsp. pepper in a large bowl.

For the salad, heat garlic, onion, bay leaf, lemon halves and juice, Old Bay, 2 tsp. salt, and peppercorns in a large pot of water over high; bring to a boil, then reduce heat to medium and simmer 10 minutes.

Add shrimp; cook until pink and opaque, 23 minutes. Transfer shrimp to a bowl of ice water; drain. Toss shrimp in vinaigrette, cover, and chill at least 1 hour or overnight, stirring occasionally.

Toss in romaine and tomatoes just before serving.

Adding a little acid helps flavor the cooking liquid, which, in turn, gives the shrimp better flavor.

Adding a little acid helps flavor the cooking liquid, which, in turn, gives the shrimp better flavor.

To stop the cooking process, transfer the cooked shrimp to an ice bath to cool, then drain.

To stop the cooking process, transfer the cooked shrimp to an ice bath to cool, then drain.

Nutritional Facts

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