Ceviche-Style Bloody Mary Shrimp Cocktail

• 1 pound cooked*, peeled and deveined large to jumbo shrimp (we used extra-large), tail on

• 5 large celery stalks with leaves, 4 cut in half, and 1 finely diced 

• ½ lemon, zested and juiced

• ½ cup ketchup

• ¼ cup ice-cold vodka (non-alcoholic vodka works fine, too)

• 1 Tablespoon prepared horseradish

• 1 teaspoon Worcestershire sauce

• ½ teaspoon soy sauce

• Dash of kosher salt and freshly ground black pepper

• Cilantro for garnish

1. Dry shrimp with a paper towel; discard paper towel. Remove 8 shrimp and set aside for garnish.

2. Remove shrimp tails on the remaining shrimp and chop all of the shrimp except for the 8 pieces set aside.

3. Combine diced shrimp and diced celery in a medium bowl or large measuring cup; set aside.

4. In another medium bowl, combine remaining ingredients (juice and zest from lemon half, ketchup, vodka, horseradish, Worcestershire, soy sauce, salt and pepper); mix well.

5. Pour liquid mixture over shrimp and celery; stir to combine, cover and put in fridge for 45-50 minutes.

6. Serve in small glasses. Place one of the halved celery stalks and one tailed shrimp in each glass. Garnish with cilantro and serve with a small spoon.

Total Time: 1 hr   Servings: 8

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