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1
In a large saucepan over high heat, bring the water to a boil.
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2
Squeeze in the juice of the lime and then add the squeezed lime to the water, along with the salt.
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3
When the water comes back to a boil, add the shrimp in their shells.
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4
Cover the saucepan with a lid and remove it from the heat.
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5
Let the shrimp sit in the covered pan for 3 minutes.
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6
They will cook perfectly.
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7
When they are opaque, drain them and plunge them into an ice bath to stop the cooking.
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8
Peel the shrimp when they are cool enough to handle, and keep them in the refrigerator until ready to assemble.
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9
Add the whole tomatoes and their juice to a food processor work bowl and process to a smooth sauce consistency, about 10 seconds.
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10
Pour into a large bowl and add the lime juice, celery, vodka, Worcestershire sauce, horseradish, Tabasco, salt, and pepper.
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11
Taste the sauce for seasoning and add more of whatever you like, if desired.
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12
Chill in the refrigerator for at least 2 hours to let the flavors develop.
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13
To assemble, toss the chilled shrimp with the sauce.
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14
Add the cilantro, if using.
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15
Arrange the shrimp and sauce in large martini or margarita glasses, and garnish with the celery stalks.
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16
Serve cold.
