Drunken Shrimp Cocktail with Bloody Mary Cocktail Sauce

Drunken Shrimp Cocktail with Bloody Mary Cocktail Sauce makes a refreshing lunch, fun poolside snack, or great light dinner when it's too hot to cook. Or serve as an hors d’oeuvres at your next summer party, nestled in a big bowl of ice to keep cool.

Even brunch would benefit from a little shrimp cocktail; spooned over thick toast with an egg on top and an extra sprinkle of fresh herbs. (Ok, now we're hungry.) Let's make it!

Our first step is always to gather ingredients. Here's what we'll need for our Bloody Mary Cocktail Sauce: ketchup, Worcestershire sauce, vodka, lemon zest and juice, horseradish, salt and pepper, Louisiana Hot Sauce Extract, and Natural Bloody Mary Seasoning Extract Powder. Grab a bowl and a whisk and let's go!

Our cocktail sauce really couldn't be simpler; add everything to your bowl and whisk until smooth. Fresh lemon zest adds so much flavor! Let this hang out in the fridge for 30 minutes while you poach your shrimp.

There's our finished cocktail sauce! Now we can start our Drunken Shrimp Cocktail.

We've peeled, deveined, and removed the tails of the poached shrimp. Now we chop! (Granted, this isn't the most traditional shrimp cocktail, but it is way more fun to eat! Like a cross between salsa fresca and ceviche. With a splash of vodka. Yum!)

Stir together cucumber, avocado, and fresh herbs first.

Then stir in chopped shrimp. Grab a chip and sauce a bite of shrimp cocktail, add salt and pepper if you think it needs some. At this point, your shrimp cocktail can be refrigerated until ready to serve. #partyprepforthewin

While you can certainly serve the shrimp cocktail in one big bowl, we love to portion it out in individual servings with a few cucumber chips. It feels fancier somehow and you don't have to worry about double-dippers.

Sauce it up! And finish with one last squeeze of lemon.

Here's the full recipe!