Ingredients:
1 tablespoon olive oil
1 tablespoon shallots, 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 seeds
1/2 lemons, juice of
salt, to taste
pepper, to taste
8 ounces cooked medium shrimp ( 1 cup approximaetly)
2 cups tomatoes, diced
1 cup celery, thinly sliced
1/2 cup English cucumbers, diced
1/3 cup pimento stuffed olives, cut in half
1/4 cup red onions, sliced
3 tablespoons fresh parsley, chopped
1 tablespoon olive oil
Directions:
DRESSING: In a saucepan over medium-high, heat the olive oil. Saute the shallots until soft about 2-3 minutes.
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.
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.
SALAD: Toss remaining ingredients together and season with salt and pepper.
Divide the mixture among 4 plates, arranging on each plate a shot glass filled with the salad dressing, placed to the side.
Servings: Serve
Time preparation: 30 min.
Time total: 30 min.