1

lb

large shrimp ( 16-20 count ), peeled and deveined

2

cloves

garlic, minced

1/2

cup

tomato juice or V-8 juice

2

Tbs

olive oil

1/4

cup

vodka - 2 shots

3

Tbs

fresh chopped cilantro

1/2

tsp

ground red pepper

1/4

tsp

black pepper -- freshly cracked

1/2

tsp

celery salt

6

bamboo skewers, soaked in water for 30 minutes

1

Whisk together the tomato juice, vodka, olive oil, garlic, celery salt, red pepper, cilantro, and black pepper in a bowl until well blended. Pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. Refrigerate 1 to 4 hours before grilling.

2

Preheat outdoor grill for medium-high heat. Lightly oil grill grate

3

Drain and discard marinade from shrimp. Thread shrimp onto prepared skewers

4

Cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes.