Florida Bloody Mary Shrimp with Cucumber and Tomato

servings 4

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Ingredients

1 pound Florida shrimp (peeled, cooked and cooled)

1 pint Florida cherry or grape tomatoes, cut in half

1 ½ cups Florida cucumber, diced

2 large Florida tomatoes, cored and diced large

1 ½ cups Florida celery, rinsed and diced

1 tablespoon Florida seafood seasoning mix

½ red onion, diced small

1 cup pickled okra, sliced large

1 lemon, juiced (plus more, quartered for garnish)

Florida Datil pepper hot sauce, to taste

Florida Seminole horseradish, to taste

Celery salt, to taste

Florida Cracker Bloody Mary Sauce Mix, or Florida Sunny Mary Mix

Sea salt and fresh ground pepper, to taste

Fresh Italian parsley or microgreens, for garnish

Preparation

In a mixing bowl, combine the halved tomatoes, cucumber, celery, red onion, diced tomato, lemon juice, seafood seasoning blend, teaspoon horseradish, hot sauce, shrimp and okra. Stir ingredients lightly to coat. Adjust seasoning with hot sauce, sea salt and fresh ground pepper, to taste. Cover and keep chilled in refrigerator. To serve, toss ingredients and spoon out an even amount in each bowl. Pour an even amount of the chilled Bloody Mary mix (about ½ cup each) over the shrimp and vegetable mixture. Lightly shake a little celery salt on top and garnish with fresh greens and a quarter of fresh lemon. Serve cold.

cucumber tomatoes

Florida Bloody Mary Shrimp with Cucumber and Tomato

Ingredients

Preparation

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