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Bloody Mary Shrimp

['1 pound medium shrimp in shell, peeled and deveined', '1 1/2 cups thinly sliced celery (3 to 4 ribs)', '1 cup thinly sliced scallions (about 6)', '1/2 cup ketchup', '1/4 cup vodka (preferably Absolut Peppar)', '1/4 cup fresh lemon juice', '2 tablespoons bottled horseradish (not drained), or to taste', '1 teaspoon Worcestershire sauce', '1 teaspoon Tabasco', 'Equipment: Chinese soupspoons', 'Garnish: diced avocado (optional)']

Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 30 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions.
Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.
Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soupspoon and arrange spoons on a platter.

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