Shelly's Recipe

SHRIMP WITH BLOODY MARY SAUCE

Category: Cold

Shrimp
2 1/2 cups water
2 tbsp white wine vinegar
2 (1 inch wide) strips lemon peel, peeled with a vegetable peeler
1 tsp salt
1 lb shelled, deveined uncooked medium shrimp

Sauce
1 (14.5 oz) can diced tomatoes, well drained
1 small garlic clove, minced
1 tbsp lemon juice
2 tsp Worcestershire sauce
3/4 tsp paprika
1/4 tsp pepper
1/4 tsp hot pepper sauce
1/8 tsp celery seeds
1/8 tsp salt
1 tbsp vodka, if desired

Bring water, vinegar, lemon peel and salt to a gentle simmer in medium saucepan over medium heat. Add shrimp; cook 3 to 6 minutes or until shrimp turn pink. Strain; spread shrimp on plate to cool. Cover and refrigerate until ready to serve.

Process all sauce ingredients except vodka in food processor or blender until almost smooth. Stir in vodka. Refrigerate at least 30 minutes. (Shrimp and sauce can be made 1 day ahead.) Serve shrimp with sauce.