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Zippy Bloody Mary Tomato Salad With Pickled Shrimp

Zippy Bloody Mary Tomato Salad with Pickled Shrimp

Zippy Bloody Mary Tomato Salad with Pickled Shrimp

Zippy Bloody Mary Tomato Salad with Pickled Shrimp

Zippy Bloody Mary Tomato Salad with Pickled Shrimp
 
Zippy Bloody Mary Tomato Salad with Pickled Shrimp
Recipe By:
Ingredients
  • 3 lbs. assorted large tomatoes (Creole, Heirloom, etc.), sliced
  • ½ c. diagonally sliced celery
  • ½ c. firmly packed celery leaves
  • Garnishes: pickled green beans, lemon slices, parsley
  • Easy Pickled Shrimp:
  • 1 lemon, thinly sliced
  • ½ red onion, thinly sliced
  • ¼ c. good quality olive oil
  • ¼ c. red wine vinegar
  • 2 T. chopped fresh dill
  • 2 T. chopped fresh parsley
  • 1 T. minced garlic
  • 1 lb. peeled, medium cooked shrimp
  • Kosher salt, black pepper
  • Vinaigrette:
  • ½ c. spicy Bloody Mary Mix (I like Zing-Zang Brand)
  • ¼ c. good quality olive oil
  • 3 T. fresh lemon juice
  • 1-2 T. prepared horseradish
  • 1-2 t. Tabasco, to taste
  • 1 t. celery salt
  • 1 t. Worcestershire sauce
Instructions
  1. VINAIGRETTE: Whisk together all the ingredients. Set aside or refrigerate until needed.
  2. [b]. PICKLED SHRIMP[/b]: Season shrimp with salt and pepper. Mix the remaining ingredients and put in zip-lock bag. Add shrimp, seal and chill 2-6 hours. Remove shrimp, discard marinade.
  3. 3. SALAD: Arrange tomatoes and sliced celery on a large chilled platter.
  4. Sprinkle with salt and pepper to taste.
  5. Drizzle some of the vinaigrette over the tomatoes, to taste.
  6. Spoon the shrimp mixture over the top. Top with celery leaves and serve with garnishes and put extra vinaigrette on the side.
 

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