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Shrimp Cocktail Martini

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6 - Jumbo Shrimp (peeled and deveined)
2 oz. Spring Mix Lettuce

Poaching Liquid

1 ltr. - Water
1 cup White Wine
½ cup Celery (chopped)
½ cup Carrot (diced)
½ cup Onion (diced)
1 bay leave
1 tblspn cloves
Salt and pepper (pinch)
1 cup White Wine Vinegar
1 lemon ( juiced and left in the Water)

Cocktail Sauce

1 cup ketchup
1 oz. Prepared Horseradish
5 dashes Worcestershire
½ oz. dry gin
½ oz. lemon juice
Salt and pepper (pinch)

Combine all of the ingredients in the poaching liquid in a stock pot and bring to a boil. Have a bowl of ice water ready prepared
Next to the stove to cool the shrimp quickly when done. When the water reaches a rolling boil drop the shrimp into the pot "carefully"
And poach for 4 - 5 minutes, the shrimp will turn bright pink and white when finished and they will be firm to touch. Drop them immediately
Into the ice water and cool for another 4 - 5 minutes. Combine all the cocktail sauce ingredients into a small mixing bowl and whisk until they
Are incorporated together. Grab a martini glass or large wine glass and put a little cocktail sauce in the bottom then add the lettuce and then
Another layer of cocktail sauce, take the shrimp and place them around the rim of the glass or pile them up on the lettuce mix, garnish the dish
With a nice slice of lemon and enjoy!

Eli K. Huff
Owner / Executive Chef
Oscar's Gastropub

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