Iceberg Salad With Shrimp |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Recipe courtesy of Rachael Ray. Ingredients:
1 head iceberg lettuce |
1/2 cup seafood cocktail sauce, prepared |
3 drops hot sauce |
1 lemon, juiced |
2 tablespoons lemon zest |
1/4 cup mayonnaise |
1 cup small shrimp, 300 count |
1/2 teaspoon salt (to taste) |
1/4 teaspoon pepper (to taste) |
3 tablespoons chives, chopped |
Directions:
1. Remove core out of lettuce head. Quarter the head of lettuce lengthwise.
2. Combine cocktail sauce, hot sauce, lemon juice, zest and mayo. Stir shrimp into dressing and spoon it evenly down over quartered lettuce. Season salads with a little salt and pepper and scatter chives over the salads and serve.
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