Sauteed Bloody Mary Shrimp

• 1 (32 ounce) can tomato juice
• 4 tablespoons Bloody Mary dry spice mix (such as Lucille's(R)), divided
• 2 tablespoons olive oil
• 1 (8 ounce) can sliced water chestnuts, drained
• 3 scallions, cut into 1-inch pieces, or more to taste
• 1 jalapeno pepper, seeded and minced (optional)
• 3 cloves garlic, slivered
• 32 colossal shrimp, shelled and deveined with tail on

1. Combine tomato juice and 2 tablespoons Bloody Mary spice mix in a large jar with a lid and shake vigorously for 15 seconds. Set aside.
2. Heat oil lin a large pan over medium heat. Add water chestnuts, scallions, jalapeno pepper, garlic, and about 2/3 the Bloody Mary-tomato juice mixture. Cook 2 minutes.
3. Place shrimp in a bowl and sprinkle with remaining Bloody Mary spice mix. Add them to the pan with the tomato juice mixture. Cook and stir until shrimp are opaque and curl slightly, 2 to 3 minutes.

tomato juice, olive oil, water chestnuts, scallions, pepper, garlic, colossal shrimp

Taken from www.allrecipes.com/recipe/263934/sauteed-bloody-mary-shrimp/ (may not work)