Active Time

　　35 min

　　Total Time

　　1 hr

　　Shrimp cocktail meets everyone's favorite Sunday-morning drink. In other words, this is a vodka-infused shrimp cocktail in a spoon.

　　

Ingredients

Makes about 50 hors d'oeuvres

　　

For shrimp

1 pound medium shrimp in shell, peeled and deveined

　　1 1/2 cups thinly sliced celery (3 to 4 ribs)

　　1 cup thinly sliced scallions (about 6)

　　

For sauce

1/2 cup ketchup

　　1/4 cup vodka (preferably Absolut Peppar)

　　1/4 cup fresh lemon juice

　　2 tablespoons bottled horseradish (not drained), or to taste

　　1 teaspoon Worcestershire sauce

　　1 teaspoon Tabasco

　　Equipment: Chinese soupspoons

　　Garnish: diced avocado (optional)

　　

Prepare shrimp:

Step 1

Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 30 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions.

　　

Make sauce:

Step 2

Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.

　　

Step 3

Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soupspoon and arrange spoons on a platter.

　　Cooks' notes:

　　· Shrimp can be cooked and tossed with vegetables 4 hours ahead, then chilled in a sealed bag. Bring to room temperature, about 30 minutes, before tossing with sauce. · Sauce can be made 1 day ahead and chilled, covered.