Bloody Mary Shrimp Shooters

• FOR SHRIMP:
• 1 lb. med.-lg. shrimp in shell, peeled and deveined
• 1 1/2 c. celery, chopped fine (3-4 ribs)
• 1 bunch scallions, sliced thin
• FOR SAUCE:
• 1/2 c. Chili Sauce (Heinz)
• 1/2 c. vodka - Absolut Peppar + extra to correct consistency
• 3 Tbls. bottled horseradish (not drained)
• 1 1/2 tsp. Worcestershire sauce
• 1 1/2 tsp. Tabasco
• S + P

1. PREPARE SHRIMP:
2. 1. Bring a lg. saucepan of salted water (2 Tbls. salt for 2 qts. water) to a boil. Add shrimp, then remove from head and let stand in water until cooked through ... about 5 min.
3. 2. Drain in a colander and cool to room temp ... about 30 min.
4. 3. Cut shrimp into thirds/quarters and transfer to a lg. bowl w/ celery and scallions.
5. MAKE SAUCE:
6. 1. Whisk together all sauce ingredients w/ 1/4 tsp. pepper + 3/4 tsp. salt (or to taste).
7. 2. Just before serving stir sauce into shrimp mixture. Add extra vodka to correct consistency.
8. SERVE:
9. 1. Spoon 2-3 shrimp pieces w/ vegetables and sauce into shot glasses. Fill multiple shot glasses.
10. 2. Set up serving bowl w/ serving spoon and stacked shot glasses ... allowing guests to self-serve.

shrimp, celery, scallions, for, chili sauce, vodka absolut, horseradish, worcestershire sauce, tabasco

Taken from www.epicurious.com/recipes/member/views/bloody-mary-shrimp-shooters-50076875 (may not work)