Bloody Mary Shrimp Cocktail

• 1/2 cup HEINZ Tomato Ketchup
• 1/2 cup vodka
• 1/4 cup finely chopped celery
• 2 Tbsp. KRAFT Prepared Horseradish
• 1 Tbsp. GREY POUPON Dijon Mustard
• 1/4 tsp. ground red pepper (cayenne)
• 24 uncooked large shrimp (1 lb.), peeled, deveined
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Mix first 6 ingredients until well blended.
2. Pour 1/2 cup over shrimp; toss to coat.
3. Refrigerate 1 hour.
4. Meanwhile, refrigerate remaining sauce until ready to use.
5. Heat grill to medium-high heat.
6. Remove shrimp from marinade; discard marinade.
7. Grill shrimp 8 to 10 min.
8. or until shrimp turn pink, turning after 5 min.
9. Arrange 3 shrimp in each of 8 small glasses or small shallow bowls.
10. Serve each with 1 Tbsp.
11. of the remaining sauce and a dollop of sour cream.

tomato ketchup, vodka, celery, horseradish, poupon, ground red pepper, shrimp, s

Taken from www.kraftrecipes.com/recipes/bloody-mary-shrimp-cocktail-120322.aspx (may not work)