Rosemary and Orange–Seared Scallop Salad

Rosemary and Orange–Seared Scallop Salad

Ingredients:
1/3 cup ketchup
1 tablespoon prepared horseradish
1 teaspoon lemon juice
½ teaspoon Worcestershire sauce
1 pound cooked baby shrimp
2 cups iceberg lettuce, shredded
1/3 cup red onion, chopped
1/3 cup celery, chopped
1 lemon slice

Directions:
1. Mix ketchup, horseradish, lemon juice, and Worcestershire sauce
together in a small bowl. Mix well, cover with plastic wrap, and chill
in fridge for at least 15 minutes.
2. Place cooked (and thawed if using frozen) shrimp in a large serving
bowl. Drizzle chilled dressing over the shrimp and mix well.
3. Toss the lettuce, onion, and celery into the shrimp. Mix well, garnish
with a slice of lemon, and serve.