Crisp celery stalks, succulent shrimp, citrus juices, chilies, fresh vegetables and celery seeds all together make a healthy and delicious appetizer good for serving at any pot luck or gathering. The dish can be made one day ahead. —DinnerDiva PGH
Bring 2 cups water to a boil in a sauce pan over medium-high heat. Add celery root cubes and cook until semi-soft. Drain water and chill celeriac.
Slice celery stalks with leafy tops crosswise about ¼ inch thick.
In a large mixing bowl, whisk together citrus juices, zests, chili powder, garlic, celery seeds, salt and pepper. Slowly add oil (a few drops at a time) and continue whisking until the mixture is consistent.
Add all other ingredients to the bowl; mix well. Let salad sit in room temperature for a half hour. Refrigerate for 2 hours before serving.