Tomato and Shrimp Salad with Horseradish Dressing

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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