Having a pool party, luncheon on the dock, or a picnic on the deck? Try this nautical-themed pairing.
Canada's favorite cocktail!
1/4 cup plus 2 tablespoons celery salt, divided
1 lime, quartered
2 tablespoons freshly squeezed lime juice
2 (24-ounce) cans Clamato juice
1 tablespoon Worcestershire sauce
2 teaspoons Tabasco sauce
1 teaspoon freshly cracked black pepper
12 ounces tomato vodka or regular vodka, chilled
Celery stalks to garnish, optional
1. Place 3 tablespoons celery salt in a shallow bowl or saucer. Moisten the rims of empty glasses with a lime wedge. Dip rims in celery salt to coat.
2. In a pitcher, mix lime juice, Clamato juice, worcestershire sauce, tabasco sauce, pepper, remaining celery salt, and vodka. Stir well. Pour into glasses over ice. Garnish with celery stalk.
2 (8-ounce) packages cream cheese, softened
1 cup sour cream
1/2 cup mayonnaise
2 cups cocktail sauce
6 green onions, chopped
2 tablespoons freshly squeezed lemon juice
1 pound frozen salad shrimp, thawed, drained well, and roughly chopped
Kosher salt and ground white pepper, to taste
Toasted baguette slices, to serve
Finely chopped fresh parsley, to garnish
1. In a medium mixing bowl, stir cream cheese, sour cream, mayonnaise, cocktail sauce, green onions and lemon juice until evenly combined. Stir in chopped shrimp and season to taste with salt and pepper. Chill for 30 minutes or until ready to serve.
2. At serving time, spread on toasted baguette slices and sprinkle with chopped fresh parsley.
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