This is inspired by a shrimp cocktail that was fashionable in Italy in the 70's, made with a salsa rosa instead of the classic red cocktail sauce. I used to greatly enjoy it back in the day.
Take very fresh, very crisp iceberg lettuce. Shred. Top with lightly cooked, chilled shrimp. Squeeze one half to one whole lemon over all. Drizzle generously with Thousand Island dressing. Either make your own, or use a high-end bottled product such as Marzetti's or Litehouse. Top with freshly ground pepper, if available (and it should always be available, see below).
