16 large wild gulf shrimp, deviened and peeled, poached (water, lime, garlic, celery, bay leaf, peppercorns, seasoned salt) and chilled
bloody mary cocktail sauce
1/2 cup organic ketchup
1/4 cup vodka
1/4 cup fresh lemon juice
2 tablespoons fresh horseradish sauce
1 teaspoon worcestershire sauce
tabasco, to taste
4 inner celery stalk with leaves
8 martini green olives
4 wedges of lemon
Directions:
1. Mix all ingredients for sauce together and chill. 2. to assemble: 3. Set out 4 short cocktail glasses. Place sauce into each glass and 4 shrimp per glass. Insert celery stalk in each and a small bamboo skewer of olives and lemon.
