Shrimp Cocktail with Bloody Mary Sorbet

• 3 tablespoons sugar
• 4 ripe plum tomatoespeeled, seeded and coarsely chopped
• 1/2 cup tomato juice
• 1 1/2 tablespoons tomato paste
• 1 tablespoon fresh lemon juice
• Salt and ground white pepper
• Tabasco sauce
• 2 tablespoons minced fresh chives
• 18 medium shrimpshelled and deveined with the tails left on
• 1/4 cup plus 2 tablespoons savory greens juice
• 2 tablespoons dry vermouth
• 2 tablespoons sour cream
• 6 cilantro sprigs and 6 celery ribs with leafy tops, for garnish

1. In a small saucepan, stir the sugar with 1/4 cup of water over moderate heat until dissolved; let cool.
2. In a medium saucepan of boiling water, cook the shrimp until pink throughout, about 2 minutes.
3. Drain, rinse with cold water and pat dry.
4. Scoop the tomato sorbet into 6 martini glasses.
5. Spoon 1 tablespoon of greens juice and 1 teaspoon of vermouth into each glass and garnish each serving with 1 teaspoon of sour cream, a cilantro sprig and a celery rib.
6. Arrange 3 shrimp around the rim of each glass and serve.

sugar, plum, tomato juice, tomato paste, lemon juice, salt, tabasco sauce, fresh chives, greens juice, sour cream, cilantro

Taken from www.foodandwine.com/recipes/shrimp-cocktail-with-bloody-mary-sorbet (may not work)