Bloody Mary Shrimp Salad

Serves 4

Zest and juice of 1 lemon, divided
¼ cup vegetable oil
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
½ teaspoon celery salt
16 cooked, peeled, and deveined shrimp (size 31-35)
1 pint cherry tomatoes, halved
1 cup celery leaves
1 handful of basil leaves
½ cup mayonnaise
1 tablespoon freshly grated horseradish
Salt and pepper

  • In a large bowl, stir together half of the lemon zest and juice, vegetable oil, prepared horseradish, Worcestershire, hot sauce and celery salt, add shrimp and toss gently, then let mixture rest for 10 minutes, before tossing in cherry tomatoes, celery and basil leaves. Set aside.
  • In another bowl, whisk together mayonnaise, grated horseradish and remaining lemon zest and juice and season to taste with salt and pepper.
  • Spoon reserved shrimp mixture onto a serving platter and serve with horseradish mayonnaise on the side.