Gluten Free Food

(Submitted by Dina Avery)

Shrimp Horseradish Salsa

6 tablespoons lemon juice (2 lemons)
1 bay leaf
2 1/4 teaspoons salt
20 large shrimp
1 tablespoon prepared horseradish
3 Tablespoons olive oil
1/4 teaspoon fresh ground black pepper
1 pint cherry tomatoes, halved
2 small head lettuce

Fill a large pot with 7 cups of cold water add half the lemon juice, bay leaf and salt. Bring to a boil. Then add the shrimps and cook until they turn bright pink and opaque for 3 minutes. Transfer the shrimp to a bowl of ice water to cool. Drain and pat dry. In another bowl, whisk the remaining lemon juice, the horseradish, oil, salt and pepper. Add the tomatoes and toss. Separate the lettuce leaves. Divide the shrimp on to the lettuce and spoon the Horseradish Salsa on top.