5 Pepper Bloody Mary with Grilled Jalapeño Shrimp
Looking to up your bloody mary game? This 5 Pepper Bloody Mary with Grilled Jalapeño Shrimp is a weekend brunching thrill!
It’s this time of year when I especially like to make bloody marys. School is out and our schedule is more relaxed. We have those beautiful Minnesota weekend mornings to sit outside on the back deck, soaking in that precious sun that left us longing all winter long.
And it’s this time of year when I usually have a fresh batch of homemade pickled peppered asparagus on hand, waiting for its moment of glory in a loaded bloody mary.
I’ve recently been working on upping my bloody mary game and am super thrilled to share with you my 5 Pepper Bloody Mary with Grilled Jalapeño Shrimp. It is AWESOME good!
* This is a sponsored post, created in partnership with Master of Mixes®.
A really great bloody mary is loaded with all good thinks pickled and peppered.
Oh, yes. Grilled.
I marinated a dozen jumbo-size shrimp in a fresh jalapeño mixture and then threw them on the hot grill for this 5 pepper bloody mary with grilled jalapeño shrimp. The little bit of brown sugar in the marinade helps to caramelize the shrimp’s exterior, giving wonderful flavor and beautiful char marks.
I wouldn’t blame you one bit if you doubled the grilled jalapeño shrimp portion of this recipe, just so you could sit and nosh on shrimp. Actually, I highly recommend it. It’s what I do.
I find the process for preparing the garnishes and bloody mary rim salt to be both creative and fun. I’m looking for color and flavor and texture, and there is an endless variety of options out there.
And when it comes to the bloody mary mix itself, you simply cannot go wrong with any of the bloody mary mixes from Master of Mixes. Created by three-time James Beard Award nominee Chef Anthony Lamas, each of these chef-inspired mixes delivers a little something different:
- Classic Bloody Mary Mixer —> light and tangy, with a clean flavor profile
- Loaded Bloody Mary Mixer —> layered with flavors of bold horseradish, savory peppers, and bright garden goodness of cucumber, celery, and citrus
- 5 Pepper Bloody Mary Mixer —> intensely spiced with a mixture of 5 peppers
- Michelada Mixer —> refreshing, yet bold, for the perfect spiced Mexican beer cocktail
I personally prefer a little kick with my bloody mary and knew that the 5 Pepper Bloody Mary Mixer was the one for me. It’s loaded with tongue-tingling pepper warmth. LOVE.
If you’re looking for more cocktail inspiration using these bloody mary mixes, MixologyPro.com is a great resource —> just type “bloody mary” in the search bar on the lefthand side, and you’ll be greeted by a nice assortment of bloody mary drink recipes.
Happy Weekend Brunching!
5 Pepper Bloody Mary with Grilled Jalapeño Shrimp
Yield: enough shrimp for 6 drinks
Prep Time:15 minutes + 2 hours to marinate
Cook Time:6 minutes
Calories per serving: 120
for the grilled jalapeño shrimp (enough for 6 beverages):
- 12 raw jumbo (16 to 20 per pound) shrimp, peeled and deveined
- 3 T. olive oil
- 1 large garlic clove, chopped
- 2 tsp. minced fresh jalapeño
- 1/2 T. brown sugar
- 1/2 tsp. smoked paprika
- 1/2 tsp. chili powder
- 1/2 tsp. onion powder
- 1/2 tsp. cumin
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
to assemble the 5 pepper bloody mary with grilled jalapeño shrimp (per single beverage):
- fresh lemon wedge
- bloody mary rim salt
- 6 oz. Master of Mixes® 5 Pepper Bloody Mary Mixer, chilled
- 1-1/2 oz. vodka
- freshly ground black pepper
for the grilled jalapeño shrimp:
Place shrimp in a wide shallow bowl and set aside.
In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Using an immersion blender, completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours.
Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on hot grates and grill for 2 to 3 minutes per side, or just until shrimp are no longer opaque and have some nice char. Remove from grill.
to assemble the 5 pepper bloody mary with grilled jalapeño shrimp:
Run the cut edge of a fresh lemon wedge around the rim of your glass. Invert glass and dip rim into a small plate of prepared bloody mary rim salt. Turn glass upright and add 5 Pepper Bloody Mary Mixer and vodka. Give a little stir. Carefully add ice cubes to nearly fill glass. Top with freshly ground black pepper. Hook a couple of the grilled jalapeño shrimp on the side of the glass. Then garnish with a stalk of fresh celery, pickled peppered asparagus, peppadews, and stuffed green olives. Or any of your own favorite garnishes. I like to use little bamboo skewers to thread on garnishes.
from a farmgirl’s dabbles©
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