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1
Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor.
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2
Add the herbs and seafood seasoning.
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3
Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
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4
Reduce heat to medium-low and add shrimp.
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5
Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl.
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6
Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling.
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7
Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
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8
4 ripe tomatoes, coarsely chopped
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9
2 celery stalks, coarsely chopped
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10
1 medium onion, coarsely chopped
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11
1/2 cup ketchup
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12
2 tablespoons grated fresh or prepared horseradish
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13
1 lemon, juiced
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14
2 teaspoons hot sauce
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15
1 tablespoon Worcestershire sauce
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16
1 shot pepper vodka
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17
1 teaspoon celery seed
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18
Sea salt and freshly ground black pepper
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19
Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down.
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20
Add the remaining ingredients and puree until smooth.
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21
Chill before serving with a raw bar.
