Bloody Mary & Shrimp

• 22 ounces spicy V8 vegetable juice
• 1 teaspoon horseradish (optional)
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice
• 1 tablespoon Tabasco sauce (I use Tapatio to taste)
• 1 tablespoon Pickapeppa Sauce
• 12 teaspoon celery seed
• fresh ground pepper
• celery salt (optional)
• 3 ounces peppar vodka
• ice cube
• 2 cups white wine
• 1 lemon, juice of
• 1 pinch red pepper flakes (optional)
• 4 -6 jumbo shrimp, peeled and de-veined (tail left on)
• celery rib (to garnish)
• lemon wedge (to garnish)

1. Shake V8, horseradish, Worcestershire sauce, lemon juice, Tapatio/Tabasco, celery seed, salt, pepper and vodka in a large glass jar with a tight-fitting lid.
2. Mix well and chill.
3. Shrimp: in a small saucepan, heat wine, lemon juice and red pepper flakes.
4. Bring to a boil, then reduce to a simmer.
5. Poach shrimp just until pink and curled, about 3 to 4 minutes.
6. Place on ice and refrigerate.
7. When completely chilled, season lightly with salt and serve with bloody mary.
8. Fill two tall glasses with ice and divide the Bloody Mary between the glasses.
9. Garnish each drink with 2 shrimp on short skewers.
10. Add Celery and a thick Lemon Wedge to garnish.

vegetable juice, horseradish, worcestershire sauce, lemon juice, tabasco sauce, pickapeppa sauce, celery, fresh ground pepper, celery salt, vodka, white wine, lemon, red pepper, jumbo shrimp, celery, lemon

Taken from www.food.com/recipe/bloody-mary-shrimp-315387 (may not work)