BLOODY MARY SHRIMP COCKTAIL adapted from Ree @ Pioneer Woman
1 cup jalapeno ketchup
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon Bragg’s liquid aminos
1/2 tablespoon vodka
1/2 lemon, zested and juiced
FRESH ground sea salt & black pepper
16 peeled, de-veined and cooked extra-large shrimp (about 1 pound), tails on
1/2 celery stalk, finely diced, plus 16 small celery stalks with leaves, for garnish (optional)
- Mix together the ketchup, horseradish, Worcestershire sauce, liquid aminos, vodka lemon zest and lemon juice.
- Season with salt and pepper.
- Transfer the sauce to 16 shot glasses, then top each with a shrimp and a sprinkle of diced celery.
- Place a celery stalk with leaves into each glass.