- If frozen, defrost the shrimp by running them under cold water. Do not use hot water as it will change the texture of the shrimp.
- Mix together the tomato juice, parsley, garlic, celery seed, vodka (if using), Worcestershire sauce, lemon juice, horseradish, and pepper. Marinate the shrimp for a minimum of 20 minutes or up to 2 hours.
- Soak the wooden skewers in cold water for at least 20 minutes. This will help prevent charring. Preheat the grill. Brush the grill to ensure a clean surface. Thread the shrimp on the skewers and grill the shrimp until they turn pink, about 3 minutes on each side for large shrimp.
- Serve the shrimp with Orzo Pilaf or couscous cooked in chicken stock.
Chef's Secret: If broiling the shrimp, preheat the broiler prior to placing the shrimp in the oven. If roasting the shrimp, preheat the oven to 400 F. Broiling will take about 3 minutes per side and roasting will take about 10 minutes.