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  • All Year
  • 30 Minutes
  • Serves 4

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Chipotle Olive Oil

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Jalapeño White Balsamic Vinegar

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Lime Sea Salt

Bloody Mary with Chipotle Shrimp

A Bloody Mary like you've never had before! Chipotle Olive Oil to marinate the grilled shrimp, Lime Sea Salt for the rim and a splash of Jalapeño Balsamic to give it a nice kick. Recipe courtesy of Chef Alyssa Dion.

Ingredients

  • 8 large shrimp, peeled & deveined
  • 1 T SOOC Chipotle Infused Olive Oil
  • 1 t cilantro, minced
  • 1 lime, cut in half
  • ½ t cayenne pepper (optional)
  • ¼ t fresh ground pepper
  • 4 wooden skewers (8 inch)
  • 8 cherry tomatoes
  • 1 orange pepper, cut into squares
  • 1 T SOOC Lime Sea Salt
  • 8 oz vodka
  • 2 C tomato juice
  • 1 T prepared horseradish
  • 1 t Worcestershire sauce
  • ¼ t celery salt
  • 1 T SOOC Jalapeño White Balsamic Vinegar
  • 4 celery stalks, washed

Directions

  • 1. Place Chipotle Olive Oil, cilantro, juice of ½ lime, cayenne & ground peppers in a bowl; stir. Place shrimp in the bowl & marinate in the refrigerator for 30 minutes.
  • 2. Place 2 shrimp on each skewer, alternately, with cherry tomatoes & pepper squares; discard marinade. Preheat grill. Grill skewers for 2 minutes per side or until shrimp is pink.
  • 3. Pour Lime Sea Salt on a saucer. Quarter remaining lime & wipe a wedge on the rim of each glass. Set wet rim on saucer to coat in salt.
  • 4. Fill glasses with ice. In each glass, pour 2 oz vodka, ½ C tomato juice, ½ t horseradish, 2 dashes of Worcestershire, a sprinkle of celery salt, 1 t Jalapeno Balsamic & a wedge of lime. Insert a celery stalk, lay a skewer across glass & serve.

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Bloody Mary with Chipotle Shrimp

  • All Year
  • 30 Minutes
  • Serves 4

A Bloody Mary like you've never had before! Chipotle Olive Oil to marinate the grilled shrimp, Lime Sea Salt for the rim and a splash of Jalapeño Balsamic to give it a nice kick. Recipe courtesy of Chef Alyssa Dion.

Ingredients

  • 8 large shrimp, peeled & deveined
  • 1 T SOOC Chipotle Infused Olive Oil
  • 1 t cilantro, minced
  • 1 lime, cut in half
  • ½ t cayenne pepper (optional)
  • ¼ t fresh ground pepper
  • 4 wooden skewers (8 inch)
  • 8 cherry tomatoes
  • 1 orange pepper, cut into squares
  • 1 T SOOC Lime Sea Salt
  • 8 oz vodka
  • 2 C tomato juice
  • 1 T prepared horseradish
  • 1 t Worcestershire sauce
  • ¼ t celery salt
  • 1 T SOOC Jalapeño White Balsamic Vinegar
  • 4 celery stalks, washed

Directions

  • 1. Place Chipotle Olive Oil, cilantro, juice of ½ lime, cayenne & ground peppers in a bowl; stir. Place shrimp in the bowl & marinate in the refrigerator for 30 minutes.
  • 2. Place 2 shrimp on each skewer, alternately, with cherry tomatoes & pepper squares; discard marinade. Preheat grill. Grill skewers for 2 minutes per side or until shrimp is pink.
  • 3. Pour Lime Sea Salt on a saucer. Quarter remaining lime & wipe a wedge on the rim of each glass. Set wet rim on saucer to coat in salt.
  • 4. Fill glasses with ice. In each glass, pour 2 oz vodka, ½ C tomato juice, ½ t horseradish, 2 dashes of Worcestershire, a sprinkle of celery salt, 1 t Jalapeno Balsamic & a wedge of lime. Insert a celery stalk, lay a skewer across glass & serve.