Bloody Mary shrimp cup appetizers

Makes 24 wonton cup appetizers.

For the tart shell:

24 wonton wrappers

2 tablespoons butter, melted

For the shrimp:

1 tablespoon salt

2 teaspoons Old Bay Seasoning

24 medium shrimp, peeled and deveined

11⁄2 cups celery ( 3-4 ribs), sliced thin

1 cup scallions, sliced thinly

For the sauce:

cup ketchup

cup vodka

cup fresh lemon juice

2 tablespoons prepared horseradish

1 teaspoon Worcestershire sauce

1 teaspoon Tabasco sauce

Preheat oven to 400 degrees.

Place wonton wrappers on a work surface and brush one side of each with

melted butter.

Place one wrapper, butter side up, into each of the 24 mini muffin cups, pressing lightly. Place the muffin pans in the preheated oven and bake for 5-7 minutes or until just golden brown. Remove from the oven and let cool.

Remove the tart shells from the pan.

Prepare the shrimp: Bring a large saucepan of water to a boil over high heat. Add 1 tablespoon salt and the Old Bay seasoning. Add the shrimp. Remove the saucepan from the heat. Let the shrimp stand in the hot water until cooked through ( the shrimp will be pink) about 5 minutes. Drain in a colander and cool to room temperature.

Cut the shrimp into thirds and transfer to a large bowl with the celery and scallions.

Make the sauce. In a medium bowl, combine the ketchup, vodka, lemon juice, horseradish, Worcestershire sauce and Tabasco sauce.

Just before serving, stir the sauce into the shrimp mixture. Spoon 3 shrimp pieces with the vegetables and sauce into each wonton cup (about a tablespoon per cup) and arrange on a platter.