Bloody Mary Soup Shots with Shrimp and Pickled Vegetables

Ingredients

• 32 peeled deveined cooked medium shrimp
• 2 tablespoons fresh lemon juice, divided
• Pickled vegetables (such as carrots, celery, green beans, and olives)
• 1 28- ounce can San Marzano tomatoes in juice
• 2 green onions, chopped
• 1/2 Cup (or more) low-salt chicken broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons vodka
• 1 Tablespoon prepared horseradish
• 1/2 Teaspoon celery salt

Directions

• Toss shrimp with 1 tablespoon lemon juice in large bowl. Thread 1 shrimp and 1 vegetable on toothpick. Repeat with remaining shrimp and vegetables.
• Cover and refrigerate until ready to serve.
• Place tomatoes with juice, green onions, 1/2 cup broth, Worcestershire sauce, vodka, horseradish, celery salt, and remaining 1 tablespoon lemon juice in blender.
• Cover; blend until smooth. If mixture is too thick, thin with additional broth by tablespoonfuls. Season Bloody Mary mixture to taste with salt and pepper.
• Transfer to pitcher. DO AHEAD: Skewers and soup can be made 1 day ahead. Cover and chill. Pour Bloody Mary mixture into shot glasses or small glasses. Garnish each with shrimp-vegetable skewer. Makes 8 servings