Roasted Shrimp Cocktail Salad

Ingredients:

• 1 pound of Shrimp, 21/25, peeled and deveined

• 1 bunch of thin asparagus, trimmed

• 1/4 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 tablespoons fresh lemon juice (about 1 lemon), plus lemon wedges for serving

• 1/4 cup chopped fresh flat-leaf parsley

• 1 large head iceberg lettuce, cut into 4 wedges

Directions:

1. Preheat the broiler to high with a rack set 3-inches from the heat source.

2. Toss the shrimp and asparagus with 1/4 cup ketchup, 2 tablespoons horseradish, oil, 1/4 teaspoon salt and a few grinds of pepper. Spread out on a rimmed baking sheet in one layer and broil, stirring once or twice, until the shrimp are just cooked through and lightly charred in spots, about 6 minutes.

3. Stir together the remaining 1/3 cup ketchup, the remaining tablespoon horseradish, the sour cream, lemon juice, and 3 tablespoons water. Stir in half of the parsley.

4. 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. Serve with lemon wedges on the side.