Roasted Shrimp Cocktail Salad

Drizzle a cocktail sauce dressing over grilled shrimp, asparagus and iceberg lettuce wedges.
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  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 4
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Ingredients

1 pound large shrimp, peeled and deveined

1 bunch of thin asparagus, trimmed

1/4 plus 1/3 cup ketchup

3 tablespoons prepared horseradish, drained

1 tablespoon vegetable oil

Kosher salt and freshly ground black pepper

3 tablespoons sour cream

2 tablespoons fresh lemon juice (about 1 lemon), plus lemon wedges for serving

1/4 cup chopped fresh flat-leaf parsley

1 large head iceberg lettuce, cut into 4 wedges

Directions

  1. Preheat the broiler to high with a rack set 3-inches from the heat source.
  2. Toss the shrimp and asparagus with 1/4 cup ketchup, 2 tablespoons horseradish, oil, 1/4 teaspoon salt and a few grinds of pepper. Spread out on a rimmed baking sheet in one layer and broil, stirring once or twice, until the shrimp are just cooked through and lightly charred in spots along with the asparagus, about 6 minutes.
  3. Stir together the remaining 1/3 cup ketchup, the remaining tablespoon horseradish, the sour cream, lemon juice, and 3 tablespoons water. Stir in half of the parsley.
  4. Put an iceberg wedge on each of 4 plates and divide the shrimp and asparagus evenly among them. Drizzle with the dressing and sprinkle with the remaining parsley. Serve with lemon wedges on the side.