Ingredients:
3 tbsp ketchup
1 cup mayonnaise
a splash of Worcestershire sauce
a splash of tobacco sauce
salt and pepper
juice of half a lemon
1 tsp creamed horseradish
3 cups peeled cooked shrimp, roughly chopped (if previously frozen, thaw completely and dry thoroughly)
1/2 cup frozen peas
1 cup small broccoli florets
2 green onions, sliced
1/2 tsp dried or fresh dill
1/2 head iceberg lettuce, washed and dried thoroughly, then shredded
1 cup frozen or canned corn, dried thoroughly
2 carrots, grated
4 boiled eggs
1 cup grated cheddar cheese
1 cup alfalfa sprouts or pea shoots
- Make the sauce: combine the first 4 ingredients in a bowl and stir to combine. Taste and season with salt and pepper. Take a heaped tablespoon full of the mixture and place it in a larger bowl along with the lemon juice and horseradish. Stir to combine, then add the chopped shrimp and toss together.
- In a medium bowl, place the peas, broccoli and green onions. Add the dried dill and season with salt and pepper. Toss together to combine.
- In a very large glass bowl, place the shredded lettuce and season with salt and pepper. Make another layer with the corn and then another with the shredded carrot, seasoning each layer with a small pinch of salt. Add the pea, broccoli and cucumber mixture, then the shrimp mixture.
- Slice the eggs and place on top of the other layers in the bowl. Place some slices around the edge of the bowl so that they are visible from the outside.
- Spread the remaining sauce over the top of the salad with a spatula. Cover with plastic wrap and refrigerate 2 hours or overnight.
- Before serving, sprinkle the salad with grated cheese and sprouts or pea shoots
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