Shrimp Cocktail Salad
|Salad dressing||1 Cup (16 tbs)|
|Minced onion||2 Tablespoon|
|Prepared horseradish||2 Tablespoon|
|Bottled hot pepper sauce||4 Drop|
|Cooked shrimp||1 1⁄2 Cup (24 tbs), cleaned and peeled|
Cut thin slices off bottoms of tomatoes to make them sit flat.
Scoop out centers halfway down, reserving pulp.
Invert and chill.
Finely chop reserved tomato pulp; drain well.
Combine 1/3 cup chopped tomato, next 4 ingredients, and dash salt; chill.
Before serving, sprinkle insides of tomatoes with salt.
Hook shrimp over edges.
Spoon mayonnaise mixture into cavities.
Serve on shredded lettuce