Photo: Hector Sanchez; Stylist: Buffy Hargett
Hands-on Time
15 Mins
Total Time
2 Hours 30 Mins
Makes 6 to 8 servings

Mix and match colorful assorted tomatoes, such as 'Beefsteak,' 'Brandywine,' and 'Cherokee Purple.' Their rich, meaty flavor counters the dressing's tang and zip. Don't overlook the tender inside leaves of the celery bunch--they're quite delicious, and they add an herbal note to the dish.

How to Make It

Arrange tomatoes and sliced celery on a large chilled platter. Sprinkle with table salt and black pepper to taste. Drizzle with desired amount of Bloody Mary Vinaigrette. Spoon Quick Pickled Shrimp over tomatoes. Top with celery leaves. Serve immediately with remaining vinaigrette.

Chef's Notes

Total time includes vinaigrette and shrimp.


Ratings & Reviews

Diannabates01's Review

July 23, 2013
I tried this for my Mom's 77th birthday bash, and it was amazing!! Will definitely make it over and over again.

Paulaforever29's Review

July 16, 2013
I've made this 2 times now to RAVE reviews. I've used what leftover shrimp I had on a salad, YUMMY

Jetlagged65's Review

July 06, 2013
Tried it the first day the Magazine was in the house. Even with frozen, cooked shrimp, it was delicious. Can't wait to try it with freshly cooked shrimp. Used heirloom tomatoes. Don't even think about trying this in winter with hothouse tomatoes!