Olive Oil Bloody Mary with Shrimp & Pickled Vegetables

Shake things up with this garlic olive oil Bloody Mary, garnished with seasoned shrimp and pickled vegetables.

COOK TIME 4 minutes
PREP TIME 10 minutes
SERVES 2 cocktails

We recommend…


In one easy step, add the taste of savory, roasted garlic to this dish with our garlic-flavored extra virgin olive oil.


For the garnish:

  • 4 / shrimp
  • to taste / sweet paprika
  • 2 stalks / celery
  • to taste / mixed pickled vegetables (onions, capers, gherkins)
  • to taste / salt

For the Bloody Mary:

  • 12 tablespoons / tomato juice
  • 6 tablespoons / chilled vodka
  • 2 tablespoons / lemon juice
  • to taste / Tabasco sauce
  • to taste / Zucchi Garlic-Flavored Extra Virgin Olive Oil
  • to taste / Worcestershire sauce
  • to taste / ice
  • to taste / salt
  • to taste / black pepper


To make the garnish:

Pierce the pickled vegetables onto two wooden skewers. Rinse the celery stalks. Set aside.

Remove the heads and shells of the shrimp, leaving the tail in place. Make a shallow cut along the back to devein. In a small bowl, toss the shrimp with oil, salt, and paprika. Sear on a griddle for 2 minutes per side then set aside.

To assemble the olive oil Bloody Mary:

Place the ice cubes in a cocktail shaker then add the tomato juice, vodka, and lemon juice. Add two drops of Tabasco sauce, two of Worcestershire sauce, and two of Zucchi garlic-flavored extra virgin olive oil. Shake briskly for a few seconds. Pour the cocktail into the glasses, season with a pinch of salt and a dash of pepper and stir.

Garnish the glass with the cocktail stick of pickles and the celery, place two shrimp over the rim of the glass. Serve immediately.

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