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1
To prepare tomato cups, cut off the top third of four of the tomatoes, making a decorative zigzag edge.
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2
Reserve tops.
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3
Gently scoop out seeds and pulp and discard.
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4
Invert tomato cups onto paper-towel-lined baking sheet; cover and refrigerate 1 hour (will keep for 1 day).
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5
To prepare the cocktail sauce, seed and chop remaining whole tomato and enough of tomato tops to measure 1 cup chopped tomato.
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6
In food processor blender, process the chopped tomato, tarragon vinegar, horseradish, Worcestershire sauce, sugar, chili powder, onion powder, garlic powder, and red pepper sauce until smooth.
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7
Transfer to a small bowl.
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8
Cover and refrigerate for at least 1 hour or until cold (will keep for 8 hours).
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9
To cook the shrimp, half-fill a large saucepan with cold water and add onion, bay leaves, and salt.
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10
Bring to a boil over high heat.
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11
Stir in shrimp.
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12
Lower heat and cook, uncovered, for 3 minutes or just until shrimp turn opaque.
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13
Drain in a colander; cool under cold running water.
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14
Transfer to shallow dish.
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15
Cover with plastic wrap; refrigerate for at least 1 hour (will keep for 8 hours).
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16
Line the tomato cups with leaf lettuce.
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17
Stir cocktail sauce; spoon some into each cup.
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18
Arrange 4 shrimp in each cup.
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19
Serve immediately.
