Shrimp Cocktail Salad

• 4 large ripe tomatoes
• 1/4 c. prepared horseradish
• 2 tsp. packed brown sugar
• 3 tbsp. fresh lemon juice
• 1 tsp. hot pepper sauce (such as Tabasco)
• salt
• Pepper
• 4 stalk celery
• 1 lb. cooked, shelled, and deveined jumbo shrimp

1. Set fine-mesh sieve over medium bowl.
2. Holding 1 tomato slice over sieve, scoop seeds into sieve.
3. Repeat with remaining slices.
4. Press seeds in sieve to extract as much juice as possible; discard seeds.
5. Divide tomato slices among 4 serving plates.
6. If making ahead, cover and refrigerate up to 2 days.
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. If making ahead, cover and refrigerate dressing up to 2 days.
9. To serve, arrange celery slices, then shrimp, over sliced tomatoes.
10. Stir dressing to blend, then drizzle all over shrimp, celery, and tomatoes.
11. Garnish salads with celery leaves.

tomatoes, horseradish, brown sugar, lemon juice, hot pepper, salt, pepper, celery, shrimp

Taken from www.delish.com/recipefinder/shrimp-cocktail-salad-recipe-ghk0810 (may not work)