Shrimp With Tomato-Horseradish Salsa

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Juice from 2 lemons (about 6 tablespoons)

1 bay leaf

2 1/4 teaspoons kosher salt

20 large shrimp (about 1 pound), peeled and deveined

1 tablespoon prepared horseradish

3 tablespoons extra-virgin olive oil

1/4 teaspoon freshly ground black pepper

1 pint cherry tomatoes, halved

2 small head Bibb lettuce, outer leaves discarded

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