Shelly's Recipe

SHRIMP COCKTAIL SALAD

Category: Salads - Seafood

Dressing
1 cup ketchup
1 cup vegetable oil
3/4 cup white wine vinegar
2 tsp grated onion
1/2 cup extra-hot prepared horseradish

Salad
2 cucumbers, peeled and diced
4 cups cherry tomatoes, quartered
2 small red onions, diced
2 heads iceberg lettuce, outer leaves separated into 8-inch cups
2 lbs jumbo shrimp, cooked and peeled

For the dressing: Combine all ingredients, including salt and pepper to taste, in blender until smooth, about 1 minute. Refrigerate until ready to use.

For the salad: Toss cucumbers, tomatoes, and red onion with 6 tbsp dressing and salt and pepper to taste. Set iceberg cup in center of each plate and arrange shrimp over iceberg. Spoon cucumber salad over shrimp. Serve, passing remaining dressing separately. Serves 8

Make Ahead: The dressing can be refrigerated for up to 2 days.