Bloody Mary Salad - cooking recipe

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

Preparation

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.