SEAFOOD SUNDAY

Summer is the time for cool salads. Today's salad is light and only 204 calories per serving. Cold shrimp, fresh tomatoes and crisp lettuce combine with the tangy horseradish vinaigrette makes this salad refreshing and yummy. It comes from the current issue of CUISINE AT HOME.

SHRIMP COCKTAIL SALAD

FOR THE VINAIGRETTE, WHISK:
1/3 c. prepared horseradish
1 tbsp. minced lemon zest
1/4 c. fresh lemon juice
3 tbsp. no-salt added ketchup
3 tbsp. extra-virgin olive oil
1 tsp. Worcestershire sauce
1/4 tsp. each kosher salt and black pepper
Whisk together in a large bowl.


FOR THE SALAD, HEAT: 
2 cloves garlic, smashed
1 onion, quartered
1 dried bay leaf
1 lemon, halved and juiced
1 tbsp. Old Bay seasoning
2 tsp. kosher salt
1/2 tsp. black peppercorns
Bring to a boil, then reduce heat to medium and simmer 10 minutes.

ADD:
1 1/2 lb. large shrimp, peeled and deveined (about 30)
Add shrimp and cook until pink and opaque, 2-3 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:
12 c. thinly sliced romaine lettuce (about 1 1/2 heads)
Toss lettuce and shrimp together just before serving.
Makes about 6 servings
4 c. chopped tomatoes (about 4 medium)