SHRIMP COCKTAIL WITH BLOODY MARY SAUCE ENJOY DAN:

SARAJANES SHRIMP COCKTAIL WITH BLOODY MARY SAUCE by CHEF DAN:

Serves 4-6

INGREDIENTS:

2 pounds jumbo shrimp, shell on raw

1 Meyer’s lemons quartered

1-1/2-cups bloody Mary mix or 1-1/2-cups spicy tomato juice

1/4-cup ketchup

1/4-cup vodka or gin

2 tablespoons horseradish

1/2-teaspoon Tabasco or a pinch of red pepper flakes

2 tablespoon lime juice

2 tablespoon Worcestershire sauce

A pinch of garlic salt

Celery salt for serving

DIRECTIONS:

1.   Fill a 6 quart stock pot half way with water.

2.   Add 2 tablespoon kosher salt, and bring to a boil;

3.   Add lemons and return to boil.

4.   Add the shrimp, turn off the heat and cover the pot.

5.   Leave the shrimp in the water for 2-4 minutes, depending on the size of the shrimp.

6.   With a slotted spoon remove the shrimp to a bowl.

7.   Add cold water to the bowl, to stop them from cooking.

8.   When cool peel and devein them and place on a platter.

TO MAKE THE SAUCE:

1.   In a bowl, mix together bloody Mary mix, ketchup, vodka or gin, horseradish,  Tabasco, lime juice, Worcestershire sauce and garlic salt.

2.   Can place in Manson jar and refrigerator up to a week.

TO SERVE:

1.   Sprinkle celery salt around the rim of the serving dish.

2.   Transfer the cocktail sauce to a serving bowl.

3.   Place in the center of the serving dish.

4.   Arrange the chilled shrimp around the edges.

ENJOY DAN:        BON-APPETITE!!