Several weekends ago when my friend came over to replace the motor on my mower, I made that Cajun Shrimp Salad on toasted buns http://wp.me/p1qGwH-it . I also made this dish as a side salad. I found this recipe in Southern Living July issue 2013. It was awesome paired with the Cajun Shrimp. The original recipe called for heirloom tomatoes and colored heirlooms such as Russian Black or a yellow tomato would have made a very nice presentation but I only had my regular garden ones. It was still good.

3 pounds assorted Tomatoes, sliced
2 ribs of Celery, diagonally sliced
Sea Salt and Pepper to taste
Bloody Mary Vinegarette (recipe follows)
Quick Pickled Shrimp (recipe follows)
1/2 cup Celery Leaves

Arrange sliced tomato and celery on a serving platter. Season to taste. Drizzle desired amount of Bloody mary over tomatoes. Top with shrimp and garnish with celery leaves. Serve with remaining Bloody Mary mix on the side. Will keep in fridge for about 3 days but I don’t think there will be leftovers!

Quick Pickled Shrimp:
1 Lemon, very thin sliced
1/2 small Red Onion, very thin sliced
1/4 cup Extra Virgin Olive Oil (EVOO)
3 tablespoons Red Wine Vinegar
2 tablespoons fresh Dill or 1 tablespoon dried
2 tablespoon Flat Leaf Parsely
1 1/4 Creole Seasoning (I used my own Fuzz’s Cajun No Salt)
1 clove Garlic, peeled and pressed
1 pound Medium size shrimp, cooked, deviened and peeled.

Mix all together in a gallon baggie. Turn to coat and chill in fridge for 2 to 6 hours.

Bloody Mary Vinegarette:
1/2 cup Zing Zang Spicy Bloody Mary Mix
1/4 cup EVOO
2 tablespoons Fresh Lemon Juice
1 tablespoon fresh Lemon Zest
1 tablespoon Prepared Horseradish
1 teaspoon fresh Ground Black Pepper
1 teaspoon Hot Sauce such as Sriracha or Scorned Woman
3/4 teaspoon Celery Salt
1/2 teaspoon Worcestershire Sauce