Shelly's Recipe

BLOODY MARY CHOPPED SALAD

Category: Salad

Heat:
1 tbsp olive oil
1 tbsp shallot, minced

Deglaze with:
1/4 cup vodka or chicken broth
1 small can spicy V-8 juice (5.5 oz. or 2/3 cup)
2 tbsp Worcestershire sauce and red wine vinegar
1 tsp Dijon mustard, sugar and prepared horseradish
1/2 tsp celery seed
Juice of 1/2 a lemon
Salt and pepper to taste

Toss:
8 oz cooked medium shrimp
2 cups tomatoes, chopped
1 cup celery, sliced
1/2 cup cucumber, diced
1/3 cup pimiento-stuffed olives, halved
1/4 cup red onion, sliced
3 tbsp chopped fresh parsley
1 tbsp olive oil

Heat 1 tbsp oil in a saucepan over medium-high. Add shallot; saute until soft, 3 minutes. Deglaze with vodka; simmer until nearly evaporated. Add V-8, Worcestershire, vinegar, mustard, sugar, horseradish, celery seed, and lemon juice. Boil 5 minutes, then season with salt and pepper. Remove from heat and chill.

NOTE: May be made up to two days ahead.