These adorable shrimp shooters pack a punch that will kick off any outdoor party just right. Guests will be able to savor a delicious shrimp appetizer soaked in this flavorful “sauce,” and then enjoy the rest as a spicy Bloody Mary shot.
BOILED SHRIMP
8 cups water
1 lemon, cut into halves
1 tablespoon salt
2 bay leaves
1 teaspoon garlic powder
1 teaspoon onion powder
1 pound 16–20 count raw shrimp, deveined in the shell
BLOODY MARY
1 ¼ cups tomato juice
⅓ cup vodka
2 tablespoons fresh lemon juice
2 teaspoons hot pepper sauce
2 teaspoons Worcestershire sauce
2 teaspoons creamy-style horseradish
¼ teaspoon ground black pepper
For the shrimp, pour the water into a large pot. Add the lemon, salt, bay leaves, garlic powder, and onion powder, and bring to a boil over high heat. Add the shrimp, and cook for 2 to 3 minutes. As soon as the shrimp turn pink, remove them with a slotted spoon, and place them in a bowl over ice. Discard the water and lemon halves. Once the shrimp have cooled, carefully pull off the shells, leaving the tails on.
For the Bloody Mary, whisk together the tomato juice, vodka, lemon juice, hot pepper sauce, Worcestershire sauce, horseradish, and pepper. Evenly distribute this mixture among shot glasses. Place one shrimp into each glass so that the shrimp is halfway submerged in the liquid and the tail is sticking above the rim of the glass. These should be served shortly after preparing them.
MAKES 8 TO 10 SERVINGS.
TIP: If you are traveling with this dish, store the Bloody Mary mix and shrimp separately in a cooler, and then assemble the dish at the venue. If you are serving these in hot weather, keep the shots on ice.