Ingredients:
- 2 pounds large shrimp (16 to 20 count), peeled and deveined
- 4 cloves garlic, minced
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/2 large sweet onion, diced (about 3/4 cup)
- 2 tablespoons coriander seed, toasted and ground
- 1 teaspoon minced fresh thyme or 1/2 teaspoon dried
- 2 cups canned whole plum tomatoes, pulsed in a food processor to puree
- 1 bay leaf
- Zest of 1/2 lemon
- 2 tablespoons lemon juice
- 3 to 4 tablespoons hot prepared horseradish (not creamed) or freshly grated horseradish
- 4 shakes (about 1/8 teaspoon) cayenne
- 4 teaspoons sugar
- 2 heads bibb lettuce, small and medium leaves only