GRILLED BLOODY MARY

© 2018 by Rob Firing

SERVES 1

I can’t think of a more appropriate pre-steak cocktail than a grilled bloody Mary. Consider it a boozy appetizer in a glass. Better still, you can make them right at your grill, which is of course one of the best places to be on any given occasion.

1 LEMON, CUT INTO 1-INCH SLICES, FOR RIMMING GLASS

CELERY SALT, FOR RIMMING GLASS

1 JUMBO SHRIMP (PEELED, DEVEINED, AND TAIL INTACT)

OLIVE OIL, FOR COOKING

YOUR FAVOURITE HOT SAUCE

1 NICE PICKLE

1 SCALLION

ICE CUBES

1 1/2 OUNCES VODKA

1/2 OUNCE DRY VERMOUTH

TOMATO JUICE

2 TO 3 CAPERS

MOISTEN the rim of a tall glass with a slice of lemon, then twist the rim of the glass in a plate of celery salt, to coat. Set aside.

BRUSH your prepared shrimp with a little olive oil and hot sauce, and grill alongside pickle and scallion (not oiled), until the shrimp is pink and begins to curl, the pickle picks up grill marks, and the scallion chars at the ends.

FILL the glass with ice, then carefully pour in vodka and vermouth. Top up with tomato juice, leaving some room for the garnishes to displace the liquid, and gently stir. Garnish with grilled shrimp, scallion, and pickle as well as capers and a dash of your favourite hot sauce.