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For Tomato cups
5 medium-size Tomatoes
For the cocktail sauce
1 Tablespoon Tarragon Vinegar or Vinegar
1 teaspoon drained prepared Horseradish
1 teaspoon Worcestershire Sauce
1/2 teaspoon Sugar
1/2 teaspoon Chili powder
1/4 teaspoon Onion powder
1/8 teaspoon Garlic powder
1/8 teaspoon hot Red Pepper Sauce
For the Shrimp
1 small Yellow Onion, quartered
2 bay Leaves
1/4 teaspoon Salt
16 fresh or frozen and thawed large Shrimp, peeled and deveined with tails left on
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To prepare tomato cups, cut off the top third of four of the tomatoes, making a decorative zigzag edge. Reserve tops. Gently scoop out seeds and pulp and discard. Invert tomato cups onto paper-towel-lined baking sheet; cover and refrigerate 1 hour (will keep for 1 day). To prepare the cocktail sauce, seed and chop remaining whole tomato and enough of tomato tops to measure 1 cup chopped tomato. In food processor blender, process the chopped tomato, tarragon vinegar, horseradish, Worcestershire sauce, sugar, chili powder, onion powder, garlic powder, and red pepper sauce until smooth. Transfer to a small bowl. Cover and refrigerate for at least 1 hour or until cold (will keep for 8 hours). To cook the shrimp, half-fill a large saucepan with cold water and add onion, bay leaves, and salt. Bring to a boil over high heat. Stir in shrimp. Lower heat and cook, uncovered, for 3 minutes or just until shrimp turn opaque. Drain in a colander; cool under cold running water. Transfer to shallow dish. Cover with plastic wrap; refrigerate for at least 1 hour (will keep for 8 hours). Line the tomato cups with leaf lettuce. Stir cocktail sauce; spoon some into each cup. Arrange 4 shrimp in each cup. Serve immediately.
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