A refreshing and flavorful seafood salad perfect for brunch or a light dinner.
In a mixing bowl, combine the chili sauce, mayonnaise, smoked paprika, Worcestershire sauce, fresh lemon juice, and prepared horseradish. Whisk until smooth.
For a smoother dressing, ensure all ingredients are at room temperature before mixing.
Prepare four serving bowls by arranging a bed of crisp lettuce in each.
Chill the bowls beforehand to keep the salad fresh and crisp.
Divide the shrimp evenly among the bowls, placing them on top of the lettuce.
Use cooked and chilled shrimp for the best texture and flavor.
Add the chopped tomatoes and quartered hard-boiled eggs around the shrimp in each bowl.
For a colorful presentation, use a mix of red and yellow tomatoes.
Garnish each bowl with a fresh lemon wedge and serve the dressing on the side.
Serve the dressing in individual small bowls for a personalized touch.
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