Bloody Mary Recipe

Prepare glass

If desired, rim a tall Collins or highball glass with lemon, then dip the rim into a small plate of celery salt. Fill the glass with ice cubes and set aside.

In a cocktail shaker (or mixing glass) add vodka, tomato juice, fresh lemon juice, Worcestershire sauce, prepared horseradish, hot sauce, celery salt, and freshly ground black pepper.

Add a handful of ice to the shaker (about 4–6 large cubes). Secure the lid and roll/shake gently 6–8 seconds to combine and slightly chill — Bloody Marys are often lightly mixed rather than vigorously shaken to avoid over-dilution and to keep texture.

Taste and adjust seasoning: add more hot sauce for heat, more horseradish for bite, or a pinch more celery salt if needed.

Strain the cocktail into the prepared glass over fresh ice. Garnish with the celery stalk and a lemon wedge on the rim.

Preheat a grill pan or skillet over medium-high heat (or prepare a hot grill). Thread 3 large shrimp onto the small wooden skewer so they sit flat and evenly spaced.

Brush the shrimp lightly with olive oil and lemon juice, then season with smoked paprika, kosher salt, and black pepper.

Cook the shrimp for about 1.5–2 minutes per side, until opaque and just cooked through. Total cook time ~3–4 minutes depending on size. Do not overcook.

Let the skewer rest for 30 seconds, then place it on top of the finished Bloody Mary (across the glass) as a garnish. Serve immediately.