Shrimp Cocktail Salad with Tomato and Honeydew | RICARDO

Ingredients

• 1 lb (450 g) large frozen shrimp (16-20), peeled with tails intact, thawed (see note)
• ½ honeydew melon, seeded
• 1 ½ cups (210 g) cherry tomatoes, halved
• 1 tbsp dill, finely chopped, plus more for serving
• 1 tbsp (15 ml) lemon juice
• ½ tsp celery salt
• Tabasco sauce, to taste
• ¼ cup (60 ml) mayonnaise
• 1 tbsp (15 ml) chili sauce
• 1 tbsp (15 ml) water
• 1 tsp (5 ml) prepared horseradish