Shrimp With Spicy Bloody Mary Sauce

This is no ordinary shrimp dip. the sauce is a zesty blend of diced tomatoes, worcestershire sauce, paprika and garlic, spiked with a touch of vodka. This recipe was created with the popular Bloody Mary drink in mind. Taking the ingredients I like in the drink, adding some consistency to the blend with the canned diced tomatoes and bottled chili sauce. Although the seasoning and tapatio lend a bit of heat, it doesn't overpower the other flavors. Serve in mini martini shot glasses gives your guests a personal and unique appetizer. Great for entertaining Shrimp and sauce can be made 1 day ahead. Cook time does not include chill time.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• SHRIMP

• 2  cups water
• 3⁄4 cup white wine
• 2  tablespoons white wine vinegar
• 2 1⁄2 tablespoons lemon juice (Fresh squeezed)
• 1  teaspoon salt
• 1  lb  shelled deveined uncooked medium-large shrimp
• 1  teaspoon kosher salt
• 1  teaspoon red pepper flakes

• SAUCE

• 1 (14 1/2ounce) can  diced tomatoes and green chilies, well-drained
• 1  cup chili sauce
• 2  garlic cloves, minced
• 1  tablespoon lemon juice
• 2  teaspoons Worcestershire sauce
• 1  teaspoon sugar
• 1  tablespoon light olive oil
• 1⁄4 teaspoon  Old Bay Seasoning
• 1⁄8 teaspoon  jalapeno seasoning salt
• 1⁄4 teaspoon  smoked paprika
• 1⁄2 teaspoon  regular paprika
• 1⁄4 teaspoon fresh ground pepper
• 1⁄4 teaspoon  tapatio  hot pepper sauce
• 1⁄2 teaspoon celery seed
• 1⁄8 teaspoon kosher salt
• 4  tablespoons peppar vodka, if desired (can use regular)

Directions

1. Freeze a stainless steel bowl while preparing the shrimp and sauce.
2. In medium saucepan, combine water, wine, vinegar, lemon juice, red pepper flakes and salt; bring to a gentle simmer over medium heat. Add shrimp; cook 3 to 4 minutes or until shrimp turn pink. Strain; place shrimp in ice chilled bowl to cool. Cover and refrigerate until ready to serve.
3. Place all sauce ingredients except vodka in food processor or blender; process until sauce is almost smooth. Stir in vodka. Refrigerate at least 30 minutes. (Shrimp and sauce can be prepared up to 1 day ahead.) Serve shrimp with sauce.