1/4 c. sour cream
1/4 c. chili sauce
2 tbsp. fresh lemon juice, divided
1 tbsp. horseradish
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco
1 (12 oz.) pkg. frozen, cooked shrimp, thawed, drained, and patted dry
1 c. diced celery
1/4 c. minced red onion
Lettuce and tomatoes

Combine sour cream, chili sauce, 1 tablespoon lemon juice, and the horseradish, Worcestershire sauce, and Tabasco in a large bowl. Toss shrimp with remaining lemon juice and let stand 10 minutes. Add shrimp, celery, and onion to dressing. Line plates with lettuce and tomatoes and spoon shrimp salad on top. Yield: 4 servings.