Spicy Shrimp Cocktail Shooters

For when I'm not pregnant...

Shrimp cocktail shooters, popular at many catered events, are a dressed-up take on a classic hors d’oeuvre. For our version of this lively starter, we began with tomato juice as the base, but it gave us a one-note, dull-tasting shooter. Luckily, we hit on an ingredient that packed a punch when it came to flavor and offered serious complexity: Bloody Mary mix. Preseasoned with spices and herbs, the Bloody Mary mix was just what we were looking for. For a bit more kick and smoky notes, we added some minced chipotles. Vodka gave our shooters an overly harsh taste, so we used tequila instead; it contributed a more mellow flavor, but still offered a subtly boozy taste. A healthy dose of lime juice livened up the mixture, and also tasted great squeezed over the shrimp, which we tossed with minced cilantro for freshness and a pop of color.

Makes About 24 Shooters
You will need 24 plastic shot glasses for this recipe; look for them in party supply stores. To make a nonalcoholic version, substitute an equal amount of Bloody Mary mix for the tequila.

5 limes
Canned chipotle chiles
2 1/2 cups Bloody Mary mix
3/4 cup tequila
1 pound extra-large shrimp (21 to 25 per pound)
Fresh cilantro

1. Squeeze 3 limes for 6 tablespoons juice, reserving spent lime rinds, and cut remaining 2 limes into wedges. Mince 1/2 teaspoon chipotle. Combine 2 tablespoons lime juice, chipotle, Bloody Mary mix, and tequila in pitcher and refrigerate until cold, about 1 hour.

2. Peel and devein shrimp, leaving tails on. Stem and mince 2 tablespoons cilantro, reserving stems. Combine shrimp, remaining 1/4 cup lime juice, lime rinds, reserved cilantro stems, 1 tablespoon salt, and 4 cups cold water in medium saucepan. Cook over medium heat, stirring occasionally, until shrimp are pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan; do not boil). Off heat, cover pan and let shrimp sit in broth for 2 minutes.

3. Fill medium bowl with ice water. Drain shrimp and add to ice water, discarding limes and cilantro, until no longer warm, about 3 minutes. Drain shrimp, pat dry with paper towels, and toss with minced cilantro, 1/2 teaspoon salt, and 1/2 teaspoon pepper; refrigerate until needed.

4. Season tequila mixture with salt and pepper to taste and pour evenly into 24 shot glasses. Arrange shrimp and lime wedges on edges of glasses and serve. 

TO MAKE AHEAD: Shrimp can be cooked, chilled, and refrigerated in airtight container for up to 1 day; toss with cilantro, salt, and pepper before serving. Tequila mixture can be refrigerated for up to 8 hours.