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Alex whips a unique bloody mary with some festive colorful garnishes and a secret ingredient in the mix!
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Roasted Tomato Bloody Mary
3/4 pound 21/25 wild shrimp, peeled and deveined
1 pint grape tomatoes
3-4 tablespoons olive oil
Salt and pepper, to taste
34 ounces tomato juice
1 1/2 cups wheat-free vodka
2 limes, 1 lime juiced and 1 lime cut into wedges
1 teaspoon Worcestershire sauce
5-6 dashes hot sauce
Chili powder and salt, mixed for garnish
1 head celery, separated into stalks
12 wooden skewers, soaked in cold water for at least 1 hour
Ice
1.Preheat a grill pan over medium high heat.
2.On 6 skewers thread 3 shrimp each. On 6 other skewers thread 3-5 grape tomatoes each. Rub both the tomatoes and shrimp skewers with olive oil, salt and pepper. Place skewers on the grill. Cook tomatoes until they char and soften. Cook shrimp until charred and pink. Remove and reserve on skewers.
3.In a large pitcher combine tomato juice, vodka, Wholly Salsa Roasted Tomato dip, lime juice, Worcestershire sauce, and hot sauce. Rub the rim of each glass with a lime and dip into the chili powder and salt mixture. Fill glasses with ice and evenly distribute the cocktail. Garnish each glass with a celery stalk, 1 tomato skewer, 1 shrimp skewer and lime wedges.
Makes 6 cocktails
