Tomato and Shrimp Salad with Horseradish Dressing

Ingredients

• 2 beefsteak tomatoes sliced 1/2-inch thick
• 12 jumbo shrimp, cooked and chilled
• 1 rib celery from the heart, finely chopped
• 3/4 cup sour cream
• 1/2 lemon, juiced
• 1 teaspoon hot sauce
• Few dashes Worcestershire sauce
• 2 rounded tablespoons prepared horseradish

Directions

Arrange tomatoes on a platter and arrange the shrimp down the middle of them. Mix dressing and reserve. When ready to serve, pour a strap of dressing across the serving platter and pass at the table.