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Bloody Mary Shrimp Salad

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!

Servings: 4 as a side dish
  • 1/2 lb large shrimp, tails removed and deveined (fresh or frozen)
  • juice of half of a lemon
  • old bay seasoning to taste
  • 3 medium sized ripe tomatoes, chopped into bite-sized pieces
  • 2 strips bacon
  • 2 whole dill pickles, chopped into bite-sized pieces
  • 1/2 c stuffed olives, sliced (a scant 1/2 c. They get salty.)
  • 1/2 (or to taste) jalapeno, de-seeded and chopped into bite-sized pieces
  • 1 stalk celerey, chopped into bite-sized pieces
Bloody Mary Vinaigrette
  • 3 T Bloody Mary mix (I use Christie's New England's Best Brand)
  • 1 T olive oil
  • 1/2 t horseradish
  • 1/4 t Tabasco sauce
  • 1 t lemon juice
  • 1/4 t old bay seasoning
  • pinch pepper, or to taste
  1. 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.

  2. 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.

  3. 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.

Bloody Mary Vinaigrette
  1. 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.  

  2. Pour vinaigrette over the salad. Chill for a bit to allow the flavors to soak into one another.