Recipe spotlight: Bloody Mary Shrimp Shooters

1-1/2 tablespoons white wine balsamic vinegar

1 strip of lemon peel

Juice of 1 lemon

2 teaspoons Cajun seasoning

1 teaspoon hot sauce

1/2 teaspoon garlic powder

1 pound shrimp (31 to 35 count), peeled, de-veined, uncooked with tails on

For Bloody Mary Shooter sauce:

1 teaspoon minced garlic

1 tablespoon lemon juice

2 tablespoons Worcestershire sauce

1 tablespoon hot sauce

1/2 teaspoon black pepper

1/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon celery seeds

1/2 teaspoon horseradish

1 (5.5-ounce) can vegetable juice

1 (14.5-ounce) can diced tomatoes

1 teaspoon Mae Ploy Thai Chili Sauce

2 tablespoons vodka, if desired

For garnish:

8 celery stems with leaves cut, 4 inches long

8 pickled green beans

In a medium saucepan, add water, vinegar, lemon peel and juice, Cajun seasoning, hot sauce and garlic powder. Bring to a boil and add shrimp. Cook three minutes to five minutes.

Strain and plate in a single layer to cool. Cover and refrigerate until ready to serve.

To create sauce, combine in a blender or food processor, garlic, lemon juice, Worcestershire sauce, hot sauce, black pepper, paprika, salt, celery seeds, horseradish, vegetable juice, diced tomatoes, chili sauce and blend until smooth. Stir in vodka if desired.

Refrigerate at least one hour.

Serve in eight shot glasses or small sherry glasses, filling each glass 3/4 full with sauce; add one celery stem with leaves, one green bean and place three shrimp on rim of each glass. Arrange leftover shrimp on serving tray around glasses.

Makes eight servings.

— Recipe submitted by Connie LaBauve of Thibodaux.