Drizzle a cocktail sauce dressing over grilled shrimp, asparagus and iceberg lettuce wedges.
| Level: | Easy |
| Total: | 25 min |
| Active: | 10 min |
| Yield: | 4 |
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 bunch of thin asparagus, trimmed
- 1/4 plus 1/3 cup ketchup
- 3 tablespoons prepared horseradish, drained
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 3 tablespoons sour cream
- 2 tablespoons fresh lemon juice (about 1 lemon), plus lemon wedges for serving
- 1/4 cup chopped fresh flat-leaf parsley
- 1 large head iceberg lettuce, cut into 4 wedges
Instructions
- Preheat the broiler to high with a rack set 3-inches from the heat source.
- Toss the shrimp and asparagus with 1/4 cup ketchup, 2 tablespoons horseradish, oil, 1/4 teaspoon salt and a few grinds of pepper. Spread out on a rimmed baking sheet in one layer and broil, stirring once or twice, until the shrimp are just cooked through and lightly charred in spots along with the asparagus, about 6 minutes.
- Stir together the remaining 1/3 cup ketchup, the remaining tablespoon horseradish, the sour cream, lemon juice, and 3 tablespoons water. Stir in half of the parsley.
- Put an iceberg wedge on each of 4 plates and divide the shrimp and asparagus evenly among them. Drizzle with the dressing and sprinkle with the remaining parsley. Serve with lemon wedges on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 189 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 19 g |
| Cholesterol | 148 mg |
| Sodium | 902 mg |