Shrimp Cocktail Salad

1. 1

   Set fine-mesh sieve over medium bowl.

2. 2

   Holding 1 tomato slice over sieve, scoop seeds into sieve.

3. 3

   Repeat with remaining slices.

4. 4

   Press seeds in sieve to extract as much juice as possible; discard seeds.

5. 5

   Divide tomato slices among 4 serving plates.

6. 6

   If making ahead, cover and refrigerate up to 2 days.

7. 7

   Prepare dressing: Into bowl with tomato juice, whisk horseradish, brown sugar, oil, lemon juice, hot sauce, and 1/8 teaspoon each salt and freshly ground black pepper until sugar dissolves.

8. 8

   If making ahead, cover and refrigerate dressing up to 2 days.

9. 9

   To serve, arrange celery slices, then shrimp, over sliced tomatoes.

10. 10

    Stir dressing to blend, then drizzle all over shrimp, celery, and tomatoes.

11. 11

    Garnish salads with celery leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.