Bloody Mary mit fünf Pfeffersorten und gegrillten Jalapeño-Garnelen

Zutaten

• 12 raw jumbo (16 to 20 per pound shrimp, peeled and deveined)
• 3 T. olive oil
• 1 large garlic clove (chopped)
• 2 tsp. minced fresh jalapeño
• 1/2 T. brown sugar
• 1/2 tsp. smoked paprika
• 1/2 tsp. chili powder
• 1/2 tsp. onion powder
• 1/2 tsp. cumin
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• fresh lemon wedge
• bloody mary rim salt
• 6 oz. Master of Mixes® 5 Pepper Bloody Mary Mixer (chilled)
• 1.5 oz. vodka
• freshly ground black pepper

Zubereitung

1. 1

   --- for the grilled jalapeño shrimp: ---

2. 2

   Place shrimp in a wide shallow bowl and set aside.

3. 3

   In a small bowl with high sides, combine all ingredients from olive oil through black pepper. Using an immersion blender, completely process until there are no sizable pieces. Or use a food processor or blender. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours.

4. 4

   Heat grill to medium-high. Make sure grates are clean, and then oil them well. Set shrimp on hot grates and grill for 2 to 3 minutes per side, or just until shrimp are no longer opaque and have some nice char. Remove from grill.

5. 5

   --- to assemble the 5 pepper bloody mary with grilled jalapeño shrimp: ---

6. 6

   Run the cut edge of a fresh lemon wedge around the rim of your glass. Invert glass and dip rim into a small plate of prepared bloody mary rim salt.

7. 7

   Turn glass upright and add 5 Pepper Bloody Mary Mixer and vodka. Give a little stir. Carefully add ice cubes to nearly fill glass. Top with freshly ground black pepper.

8. 8

   Hook a couple of the grilled jalapeño shrimp on the side of the glass. Then garnish with a stalk of fresh celery, pickled peppered asparagus, peppadews, and stuffed green olives. Or any of your own favorite garnishes. I like to use little bamboo skewers to thread on garnishes.