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
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.