BLOODY MARY SHRIMP COCKTAIL

 

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.