Photo by Alicia Cahill

Gulf shrimp get pickled with bloody mary vinaigrette

Pickled shrimp are a staple of my spring entertaining. I like the ritual of visiting the seafood market, standing shoulder-to-shoulder with sunburned visitors hungry to take fresh shrimp and Gulf fish back home as a salty souvenir. Leaving with my plastic sack, heavy with shrimp and ice, I place it on the floor of my passenger seat where it rides for the short trip to my house.

This salad is a spicy twist on my standard recipe. Plump, sweet local shrimp combine with the bright bite of vinegar, sliced onion, spices and fragrant herbs. This time of year, store-bought heirloom tomatoes stand in for garden-grown. The resulting dish is as gorgeous to eat as it is to behold, so you needn’t worry about boxing leftovers.

Heirloom Tomato Salad with Pickled Shrimp and Bloody Mary Vinaigrette

INGREDIENTS

Pickled Shrimp:

1 lemon, thinly sliced

1⁄3 cup red onion, thinly sliced

1 jar hearts of palm, drained and sliced

1 box frozen artichoke hearts, quartered

1⁄4 cup olive oil

1⁄4 cup white wine vinegar

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh flat-leaf parsley

1 garlic clove, thinly sliced

1 pound large-size shrimp, peeled and cooked

Bloody Mary Vinaigrette:

1⁄2 cup spicy Zing Zang Bloody Mary mix

1⁄4 cup olive oil

Juice from half a lemon

1 tablespoon prepared horseradish

1 teaspoon freshly ground black pepper

1 teaspoon hot sauce

1⁄2 teaspoon Worcestershire sauce

Tomato Salad:

3 pounds heirloom tomatoes, sliced

1⁄3 cup celery, diagonally sliced

Kosher salt and freshly ground black pepper, to taste

Garnishes: lemon slices, fresh flat-leaf parsley

DIRECTIONS

To make pickled shrimp: Toss lemon slices, onion, hearts of palm, artichoke hearts, olive oil, vinegar, dill, parsley and garlic in a large bowl. Add shrimp, turning to coat. Seal with plastic wrap and chill in the refrigerator at least 2 hours.

To make vinaigrette: In a glass measuring cup, whisk together the Zing Zang Bloody Mary Mix, olive oil, lemon juice, horseradish, pepper, hot sauce and Worcestershire sauce.

To assemble salad: Arrange tomatoes and sliced celery on a large chilled platter. Drizzle with vinaigrette; some may be left over. Using a slotted spoon, top tomatoes with pickled shrimp, onion, hearts of palm and artichoke hearts over tomatoes. Sprinkle with kosher salt and freshly ground black pepper to taste. Garnish and serve immediately with remaining vinaigrette.

To make in advance: Prepare tomatoes, vinaigrette and pickled shrimp as directed. Seal individually with plastic wrap and chill in the refrigerator until ready to assemble.

Alicia Cahill is the owner of The Kitchen Chick, 528 23rd St. in Galveston.