Step 1
Bring the vegetable stock to a boil in a large saucepan and add the shrimp. Cook for 1 to 2 minutes and drain. Peel the shells when the shrimp is cool enough to handle and devein the shrimp with a paring knife. Refrigerate in a covered container until needed.
Step 2
Put the mayonnaise in a small bowl and add the tomato paste, ketchup and the prepared horseradish. Season with sea salt and coarse ground black pepper to taste and refrigerate until needed.
Step 3
Combine the Thai chile, Campari tomatoes, red wine vinegar, minced garlic, lemon zest, scallions and cucumber together in a small bowl and refrigerate until using.
Step 4
Combine the shrimp and mayonnaise mixture together in a large mixing bowl. Place 2 leaves of red leaf lettuce one side of the piece of bread or roll and scoop the shrimp onto the rolls. Serve with the tomato relish on the side.
