Iceberg Lettuce with Shrimp

Serve with Renaissance of Tuna Casserole, French Cut Green Beans with Almonds and Fried Onions and Grown-Up Ice Cream Soda.


  • 1 head iceberg lettuce
  • 1/2 cup prepared cocktail sauce
  • Few drops hot sauce
  • 1 lemon, juiced plus 2 teaspoons zest
  • 1/4 cup mayonnaise, (eyeball it)
  • 1 cup small shrimp (300 count)
  • Salt and pepper
  • 2 to 3 tablespoons chopped chives


Slam the core of the head of lettuce on the counter then twist and remove it. Quarter the head of lettuce lengthwise.

Combine cocktail sauce, hot sauce, lemon juice and zest and mayo. Stir shrimp into dressing and spoon it evenly down over quartered lettuce. Season salads with a little salt and pepper and scatter chives over the salads and serve.

What's Fresh from @RachaelRay

Rachael Ray