Ingredients
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.
