4-8 large raw shrimp, peeled and deveined
1 tsp olive oil
¼ teaspoon red chili pepper
½ teaspoon J.Q. Dickinson salt
¼ teaspoon garlic powder
1 bottle Bloody Mary Mixer
8 ounces vodka
4 stalks of celery
4-8 Spicy Dilly Beans
4-8 Classic Pickled Asparagus Spears
Toss shrimp with olive oil, chili pepper, salt and garlic powder until shrimp are well covered. Heat a medium non-stick sauté pan over medium heat and sauté shrimp until cooked through, about 3 minutes on each side.
Fill 4 glasses with ice. Add 2 ounces of vodka to each glass. Top with 5-6 ounces of Stonewall Kitchen Bloody Mary Mix. With a long spoon, gently stir to disperse the vodka.
Garnish each glass with celery, dilly beans, asparagus spears, shrimp and fresh dill and serve.
Shichimi pepper and wasabi add a kick to this corn recipe, topped with flavorful Kewpie Mayo.
2 fresh ears of corn, cooked or charred over grill
2 tsp. wasabi paste
2 Tbsp. Kewpie Mayonnaise
2 Tbsp. Parmesan cheese
Shichimi pepper (Japanese pepper mix)
Spread wasabi first, then mayonnaise over corn. Sprinkle Parmesan cheese and Shichimi over mayonnaise.