1 1/2 cups (375 ml) chilled tomato–clam cocktail

12 large shrimp, peeled and deveined, tails on

Celery salt to taste

Hot pepper sauce, to taste

Freshly ground pepper

In a saucepan, combine the tomato–clam cocktail and shrimp. Add celery salt and hot pepper sauce to taste. Season with pepper. Bring to a boil. Reduce the heat, cover and simmer until the shrimp are cooked, about 1 minute. Drain and let cool. Cover the shrimp and refrigerate until chilled, about 30 minutes.

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