Shrimp Cocktail Salad

• 32 pieces Shrimp
• 1 cup Celery, Thinly Sliced
• 1 cup Red Onion Slivers, Thinly Sliced
• 1 head Romaine Lettuce, Medium, Cut Into Bite-Sized Pieces
• 2 cups Red Cabbage, Thinly Sliced
• 1 cup Mayonnaise (the Good Kind)
• 1 cup Chili Sauce
• 1/2 cups Prepared Horseradish, Or To Taste
• 2 whole Lemons, Cut Into 8 Wedges

1. Arrange lettuce blended with red cabbage on a large rimmed platter or large shallow bowl.
2. Combine the mayonnaise, chili sauce, and horseradish in a small bowl.
3. Dollop the dressing over the greens (use as much as you like and pass additional dressing at the table).
4. Scatter the celery, onions and shrimp over the dressed greens.
5. Garnish the platter with the lemon wedges.
6. Chill.
7. You can easily plate the individual servings.
8. The only rule is to serve the salad icy cold.
9. You can either boil, peel, and devein the shrimp and chill, or buy pre-cooked shrimp if you want to make it easy.

shrimp, celery, red onion slivers, head romaine lettuce, red cabbage, mayonnaise, chili sauce, horseradish, lemons

Taken from tastykitchen.com/recipes/appetizers-and-snacks/shrimp-cocktail-salad/ (may not work)