A light, mildly spicy salad of crisp iceberg lettuce, juicy shrimp, and a homemade cocktail sauce, garnished with lemon slices and fresh dill. Quickly prepared, typical of 80s gourmet cuisine.
Rinse the iceberg lettuce thoroughly, spin dry and finely chop.
Squeeze two lemons (about 2 TBSP juice) and slice the remaining lemons very thinly.
Stir mayonnaise and ketchup in a bowl, using more ketchup than mayonnaise. Add brandy, a dash of Tabasco and Worcestershire sauce, then fold in a tablespoon of horseradish. Season with lemon juice, salt and white pepper – to taste, add up to two tablespoons of horseradish.
Pat the shrimp dry. Heat a little olive oil in a pan and quickly sauté the shrimp on both sides (about 1‑1.5 minutes).
Arrange the iceberg lettuce, sauce and shrimp in a cocktail glass.
Artfully place the lemon slices over the salad and lay a sprig of fresh dill on each slice.
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