Bloody Mary Salad

From Culinary Tour magazine. Chicken broth can be substituted for the vodka if you wish. This is fun to serve to guests because they are each given a "shot glass" of dressing for pouring over the salad! No ID required.

• Ready In: 30 mins
• Serves: 4
• Yields: 6 cups

Ingredients

• 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

Directions

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.