This crowd-pleasing salad, inspired by our favorite brunch cocktail, will make any meal more fun. Try serving it on game day next to the buffalo wings and watch it disappear!
Cook two strips of bacon in a small skillet. While the bacon cooks, peel, devein, and pat the shrimp dry. Remove cooked bacon from the skillet. leaving behind about 2T bacon fat.
Squeeze half a lemon over the shrimp and sprinkle both sides with old bay seasoning to taste. Using the same skillet, saute the shrimp for about 1.5 minutes on each side in the bacon fat. Remove from the skillet when cooked through.
Chop the tomatoes, pickles, olives, jalapeno, and celery into bite sized pieces. Put everything in a medium sized mixing bowl. When the bacon and shrimp are cool, chop into small pieces and add to the mixing bowl.
Combine Bloody Mary mix, horseradish, Tabasco sauce, lemon juice, old bay seasoning, and pepper. Whisk in the olive oil. Taste and adjust seasonings to your liking.
Pour vinaigrette over the salad. Chill for a bit to allow the flavors to soak into one another.