Cook the Book: Raoul's Shrimp Salad

Ingredients

• 1  bell pepper red seeds removed, cut into 1/4- inch cubes ( 1 1/2 cups) trimmed
• 2 rib celery stalks cut into crosswise slices ( 1 1/2 cups)
• 0.5 cup chives fresh minced
• 1 tablespoon juice of lemon freshly squeezed
• 4 servings sea salt fine
• 1.5 pounds shrimp deveined cooked peeled (25 to 30)
• 1 drops all the tabasco sauce you handle 
• 0.5 cup sacremento tomato juice 
• 2 teaspoons worcestershire sauce 

Equipment

• bowl
• whisk

Directions

1. In a large bowl, whisk together the tomato juice, lemon juice, Worcestershire sauce, Tabasco, and salt. Taste for seasoning.
2. Add the red peppers and celery. Stir to blend. Cover and refrigerate for at least 1 hour to let the flavors develop.
3. Toss the shrimp with just enough sauce to lightly and evenly coat the ingredients.
4. Add the chives and toss to blend. Taste for seasoning. Mound the shrimp salad on plates, and serve.