Shrimp With Spicy Bloody Mary Sauce

• SHRIMP
• 2 cups water
• 3/4 cup white wine
• 2 tablespoons white wine vinegar
• 2 1/2 tablespoons lemon juice (Fresh squeezed)
• 1 teaspoon salt
• 1 lb shelled deveined uncooked medium-large shrimp
• 1 teaspoon kosher salt
• 1 teaspoon red pepper flakes
• SAUCE
• 1 (14 1/2 ounce) can diced tomatoes and green chilies, well-drained
• 1 cup chili sauce
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• 1 teaspoon sugar
• 1 tablespoon light olive oil
• 1/4 teaspoon Old Bay Seasoning
• 1/8 teaspoon jalapeno seasoning salt
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon regular paprika
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon tapatio hot pepper sauce
• 1/2 teaspoon celery seed
• 1/8 teaspoon kosher salt
• 4 tablespoons peppar vodka, if desired (can use regular)

1. Freeze a stainless steel bowl while preparing the shrimp and sauce.
2. In medium saucepan, combine water, wine, vinegar, lemon juice, red pepper flakes and salt; bring to a gentle simmer over medium heat. Add shrimp; cook 3 to 4 minutes or until shrimp turn pink. Strain; place shrimp in ice chilled bowl to cool. Cover and refrigerate until ready to serve.
3. Place all sauce ingredients except vodka in food processor or blender; process until sauce is almost smooth. Stir in vodka. Refrigerate at least 30 minutes. (Shrimp and sauce can be prepared up to 1 day ahead.) Serve shrimp with sauce.

shrimp, water, white wine, white wine vinegar, lemon juice, salt, shrimp, kosher salt, red pepper, tomatoes, chili sauce, garlic, lemon juice, worcestershire sauce, sugar, light olive oil, jalapeno seasoning salt, paprika, regular paprika, fresh ground pepper, pepper sauce, celery, kosher salt, vodka

Taken from www.food.com/recipe/shrimp-with-spicy-bloody-mary-sauce-403986 (may not work)