Shrimp With Tomato-Horseradish Salsa

From Real Simple, August 2005.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 6  tablespoons lemon juice (2 lemons)
• 1  bay leaf
• 2 1⁄4 teaspoons kosher salt
• 20  large shrimp, peeled and deveined (about 1 pound)
• 1  tablespoon  prepared horseradish
• 3  tablespoons olive oil
• 1⁄4 teaspoon fresh ground black pepper
• 1  pint cherry tomatoes, halved
• 2  small  head bibb lettuce

Directions

1. Fill a large pot with 8 cups cold water; add half the lemon juice, the bay leaf, and 2 teaspoons of the salt.
2. Bring to a boil.
3. Add the shrimp and cook until bright pink and opaque throughout, 1 to 3 minutes.
4. Transfer the shrimp to a bowl of ice water to cool.
5. Drain and pat dry; set aside.
6. In a bowl, whisk together the remaining lemon juice, the horseradish, and the oil; season with the remaining salt and the pepper.
7. Add the tomatoes and toss.
8. Separate the lettuce leaves.
9. Divide the shrimp and lettuce among 4 plates and spoon the Tomato-Horseradish Salsa on top.