Bloody Mary Salad

• Dresssing
• 1 tablespoon olive oil
• 1 tablespoon shallot, finely minced
• 1/4 cup vodka (or 1/4 cup stock)
• 2/3 cup spicy vegetable juice (V8 juice, 5.5 ounce can)
• 2 tablespoons Worcestershire sauce
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon sugar
• 1 teaspoon prepared mustard
• 1 teaspoon horseradish
• 1/2 teaspoon celery seed
• 1/2 lemon, juice of
• salt, to taste
• pepper, to taste
• Salad
• 8 ounces cooked medium shrimp (1 cup approximaetly)
• 2 cups tomatoes, diced
• 1 cup celery, thinly sliced
• 1/2 cup English cucumber, diced
• 1/3 cup pimento stuffed olive, cut in half
• 1/4 cup red onion, sliced
• 3 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil

1. DRESSING: In a saucepan over medium-high, heat the olive oil. Saute the shallots until soft about 2-3 minutes.
2. Deglaze the pan with vodka; simmering until almost all evaporated. Add the V8 juice, Worcestershire sauce, vinegar, mustard, sugar, horseradish, celery seed, and fresh lemon juice.
3. Boil the mixture for 5 minutes. Season with salt and pepper to taste. Remove from heat and chill. Dressing can be prepared several hours in advance.
4. SALAD: Toss remaining ingredients together and season with salt and pepper.
5. Divide the mixture among 4 plates, arranging on each plate a shot glass filled with the salad dressing, placed to the side.

olive oil, shallot, vodka, vegetable juice, worcestershire sauce, red wine vinegar, mustard, sugar, mustard, horseradish, celery, lemon, salt, pepper, salad, shrimp, tomatoes, celery, english cucumber, pimento stuffed olive, red onion, fresh parsley, olive oil

Taken from www.food.com/recipe/bloody-mary-salad-147126 (may not work)