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Bloody Mary Soup Shots with Shrimp and Pickled Vegetables

['32 peeled deveined cooked medium shrimp', '2 tablespoons fresh lemon juice, divided', 'Pickled vegetables (such as carrots, celery, green beans, and olives)', '1 28-ounce can San Marzano tomatoes in juice', '2 green onions, chopped', '1/2 cup (or more) low-salt chicken broth', '2 tablespoons Worcestershire sauce', '2 tablespoons vodka', '1 tablespoon prepared horseradish', '1/2 teaspoon celery salt']

Toss shrimp with 1 tablespoon lemon juice in large bowl. Thread 1 shrimp and 1 vegetable on toothpick. Repeat with remaining shrimp and vegetables. Cover and refrigerate until ready to serve.
Place tomatoes with juice, green onions, 1/2 cup broth, Worcestershire sauce, vodka, horseradish, celery salt, and remaining 1 tablespoon lemon juice in blender. Cover; blend until smooth. If mixture is too thick, thin with additional broth by tablespoonfuls. Season Bloody Mary mixture to taste with salt and pepper. Transfer to pitcher. DO AHEAD: Skewers and soup can be made 1 day ahead. Cover and chill.
Pour Bloody Mary mixture into shot glasses or small glasses. Garnish each with shrimp-vegetable skewer. Serve remaining Bloody Mary mixture and shrimp-vegetable skewers alongside.

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