Bloody Mary Shrimp

• 1 pound medium shrimp in shell, peeled and deveined
• 1 1/2 cups thinly sliced celery (3 to 4 ribs)
• 1 cup thinly sliced scallions (about 6)
• 1/2 cup ketchup
• 1/4 cup vodka (preferably Absolut Peppar)
• 1/4 cup fresh lemon juice
• 2 tablespoons bottled horseradish (not drained), or to taste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Tabasco
• Equipment: Chinese soupspoons
• Garnish: diced avocado (optional)

1. Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 30 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions.
2. Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.
3. Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soupspoon and arrange spoons on a platter.

shrimp, celery, scallions, ketchup, vodka, lemon juice, horseradish, worcestershire sauce, tabasco, avocado

Taken from www.epicurious.com/recipes/food/views/bloody-mary-shrimp-240975 (may not work)