Pickled Shrimp:
1/4 cup olive oil
3 tablespoons red wine vinegar
1 lemon, sliced
1/2 medium red onion, sliced
1/4 cup fresh chopped dill
1 clove garlic, minced
1 1/2 teaspoons Cajun seasoning
1 lb cooked, peeled, tail-off shrimp, cut into 1/2-inch pieces
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Combine everything but the lemon, onion, and shrimp in a medium bowl and whisk together. Add lemon, onion, and shrimp, and toss to coat well. Transfer to zip bag and marinate in the fridge 2-4 hours.

Bloody Mary Vinaigrette:
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/3 cup tomato juice
2 tablespoons Red Duck Cocktail Sauce
1 teaspoon celery salt

Whisk ingredients together in a small bowl!

Bloody Mary Pickled Shrimp Toast:
1 stalk celery, diced fine
1 1/2 lbs tomatoes (about 4 medium), diced
8-10 slices hearty bread, brushed with a bit of olive oil and toasted

To assemble, strain most of the liquid from the marinating shrimp and remove lemon slices. Toss with about 2/3 of the vinaigrette, celery, and tomatoes. Add more vinaigrette if desired, and spoon mixture on top of toasts.

Serves 4 as a light lunch, more as an appetizer!

Inspired by/adapted from My Recipes.