Bloody Mary Tomato Salad with Quick Pickled Shrimp

INGREDIENTS

Bloody Mary Vinaigrette:

Whisk together Bloody Mary mix, olive oil, lemon juice, horseradish, pepper, hot sauce, celery salt, and Worcestershire sauce.

Quick Pickled Shrimp:

Stir together lemon slices, onion, olive oil, vinegar, dill, parsley, Creole seasoning, and garlic in a large bowl; transfer to a zip-top plastic freezer bag. Add shrimp, turning to coat. Seal and chill 2 to 6 hours. Remove shrimp, discarding marinade. Sprinkle shrimp with table salt and freshly ground black pepper to taste.

PREPARATION

Arrange tomatoes and sliced celery on a large chilled platter. Sprinkle with table salt and black pepper to taste. Drizzle with desired amount of Bloody Mary Vinaigrette. Spoon Quick Pickled Shrimp over tomatoes. Top with celery leaves. Serve immediately with remaining vinaigrette.