6oz.Master of Mixes® 5 Pepper Bloody Mary Mixerchilled
1.5oz.vodka
freshly ground black pepper
Instructions
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.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.