ROASTED SHRIMP COCKTAIL SALAD
SERVES 4
ACTIVE TIME 10 minutes TOTAL TIME 25 minutes



"Prepared" HORSERADISH is the kind you buy in a jar.
It's already grated and mixed with vinegar; drain before adding to sauces and dressings.
Fresh horseradish is an enormous, knobby root that's intense when freshly grated and mellows over time.
Prepared horseradish is more consistently strong-flavored.

Two steakhouse classics —- shrimp cocktail and the iceberg wedge -- meet in this ultra-fast dinner salad.

1 pound large shrimp, peeled and deveined
1 bunch of thin asparagus, trimmed
1/4 cup 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 lemons
1/4 cup chopped fresh flat-leaf parsley leaves
1 large head iceberg lettuce, cut into 4 wedges

SET UP: Preheat the broiler to high with a rack set as close as possible to heat source.
BROIL THE SHRIMP AND ASPARAGUS:
Toss the shrimp and asparagus with the 1/4 cup ketchup, 2 tablespoons of the horseradish,
the oil, and 1/4 teaspoon salt and a couple turns of pepper.
Spread on a rimmed baking sheet in one layer and broil, stirring once or twice,
until the shrimp are just cooked through and both the shrimp and asparagus are lightly charred in spots, about 6 minutes.

MAKE THE DRESSING:
Stir together the remaining 1/3 cup ketchup, the remaining tablespoon horseradish, the sour cream,
 the juice of 1 of the lemons, and 3 tablespoons water.
Stir in half of the parsley.

SERVE:
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.
Cut the remaining lemon into wedges and serve on the side.