1/2 cup Philly Wild Shrimp Stock 1 cup tomato juice 1 tbs Worcestershire sauce 1 tbs lemon juice 2 tsp prepared horseradish
2 shots vodka Celery salt to taste Ice cubes 4 shrimp, boiled or roasted, peeled and deveined 4 olives
Preparation
To a blender, add the tomato juice, shrimp stock, Worcestershire sauce, lemon juice, horseradish, vodka and celery salt and blend until smooth. Pour into 4 ice-filled rocks glasses. Garnish each glass with a shrimp and olive skewer.