Shrimp Salad with Lemon and Horseradish Dressing
DetailsBoil 8 cups of water, juice from 1 lemon, 2 teaspoons salt, and bay leaf. Add shrimp and cook until pink. Transfer shrimp to a bowl of ice water to cool.
Wisk together lemon juice, horseradish and Meyer lemon olive oil. Season with salt and pepper. Toss with shrimp and cherry tomatoes.
Separate the lettuce leaves and place on 4 individual plates or a single serving plate. Spoon the shrimp and tomato mixture on the lettuce leaves. Pour remaining dressing on top.