Bloody Mary with Chipotle Shrimp

A Bloody Mary like you've never had before! Chipotle Olive Oil to marinate the grilled shrimp, Lime Sea Salt for the rim and a splash of Jalapeño Balsamic to give it a nice kick.
Dish Type:

Beverages, Dairy Free, Gluten Free, Grilled, Meat and Seafood, Nut Free


All Year

Prep Time:

30 Minutes




  • 8 large Shrimp, peeled and deveined
  • 1 Tbsp SOOC Chipotle Infused Olive Oil
  • 1 tsp Cilantro, minced
  • 1 Lime, cut in half
  • ½ tsp Cayenne Pepper (optional)
  • ¼ tsp fresh ground Pepper
  • 4 Wooden Skewers (8 inch)
  • 8 Cherry Tomatoes
  • 1 Orange Pepper, cut into squares
  • 1 Tbsp SOOC Lime Sea Salt
  • 8 oz Vodka
  • 2 cups Tomato Juice
  • 1 Tbsp prepared Horseradish
  • 1 tsp Worcestershire sauce
  • ¼ tsp Celery Salt
  • 1 Tbsp SOOC Jalapeño White Balsamic Vinegar
  • 4 Celery stalks, washed

Products used: Chipotle Olive Oil , Jalapeño Balsamic Vinegar , Lime Sea Salt


  • Place Chipotle Olive Oil, cilantro, juice of ½ lime, cayenne, and ground peppers in a bowl; stir. Place shrimp in the bowl and marinate in the refrigerator for 30 minutes.
  • Place 2 shrimp on each skewer, alternating with cherry tomatoes and pepper squares; discard marinade. Preheat grill. Grill skewers for 2 minutes per side or until shrimp is pink.
  • Pour Lime Sea Salt on a saucer. Quarter remaining lime and wipe a wedge on the rim of each glass. Set wet rim on saucer to coat in salt.
  • Fill glasses with ice. In each glass, pour 2 oz vodka, ½ cup tomato juice, ½ tsp horseradish, 2 dashes of Worcestershire, a sprinkle of celery salt, 1 tsp Jalapeno Balsamic, and a wedge of lime. Insert a celery stalk, lay a skewer across glass and serve.