SHRIMP with BLOODY MARY SAUCE

SHRIMP with BLOODY MARY SAUCE

SHRIMP
2-1/2 cups water
2 Tbsp. white wine vinegar
2 (1-inch-wide) strips lemon peel
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
¾ tsp., paprika
¼ tsp. pepper
¼ tsp. hot pepper sauce
1/8 tsp. celery seed
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 3-6 minutes or until the shrimp turns 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.

Yield: 6 servings.