Step 1

For the shrimp: Combine the Clamato, lemon juice, horseradish, Worcestershire, hot sauce and celery salt in a large bowl and stir to combine. Remove and reserve 3 tablespoons of the mixture. Add the shrimp and toss to coat. Marinate for 30 minutes.

Step 2

After 30 minutes, drain the shrimp from the marinade. Discard the marinade. Heat the olive oil in a large skillet over medium high heat. Once the oil is hot, add the shrimp and cook, tossing often, until nicely browned and cooked through, about 4 minutes. Set aside.

Step 3

Place an oven rack in the middle position. Preheat the oven to 350 degrees F.

Step 4

For the salad croutons: Put the bread cubes onto a baking sheet. Drizzle with 2 tablespoons of the olive oil and 1/2 teaspoon of the celery salt and toss well. Arrange the seasoned bread into a single, even layer and bake in the oven until crisp and toasted, 12 to 15 minutes. Remove from the oven and allow to cool.

Step 5

For the salad dressing: Combine the reserved marinade mixture, mayonnaise, lemon juice, remaining 1/2 teaspoon celery salt, remaining 3 tablespoons olive oil and a dash of hot sauce. Whisk to make a smooth pink dressing. Set aside.

Step 6

Combine the romaine, tomatoes, celery and leaves, pickled green beans, green olives, bacon and croutons. Add half of the shrimp. Drizzle with the dressing and toss well. Top with the remaining shrimp and serve immediately.