Bloody Mary Shrimp Cocktail (Betty Crocker)

• 1 1/2 lbs medium shrimp, cooked, peeled, and deveined
• 1/2 cup tomato juice
• 1/4 cup vodka
• 1/2 teaspoon red pepper sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon celery salt
• 2 tablespoons fresh parsley, chopped
• 1 cup seafood cocktail sauce
• 1/4 cup green olives, finely chopped

1. Arrange shrimp in a single layer in shallow rectangular glass or plastic dish so the shrimp rest in the marinate. Actually a gallon ziplock bag works fine - but marinate must cool prior to combining.
2. Heat tomato juice, vodka, and pepper sauce to boiling in 1-quart saucepan over medium-high heat.
3. Stir in sugar; reduce heat. Simmer uncovered 5 minutes. Stirring occasionally.
4. Stir in celery salt and parsley.
5. Pour marinate over shrimp, cover, refrigerate, but not more than 3 hours as tomato juice will begin to tough shrimp if left longer.
6. Mix cocktail sauce and olives; pour into small serving bowl. Remove shrimp from marinade with slotted spoon; arrange on serving platter. Serve shrimp with sauce and toothpicks.
7. Serve with sauce and toothpicks.

shrimp, tomato juice, vodka, red pepper, sugar, celery salt, fresh parsley, cocktail sauce, green olives

Taken from www.food.com/recipe/bloody-mary-shrimp-cocktail-betty-crocker-346708 (may not work)