1 (5 ounce) can sliced peaches, drained
1 fluid ounce cocktail sour rum
1 shiitake mushroom, sliced into strips
1 bell pepper
1 pound white shrimp, peeled and deveined
4 sprigs fresh mint
1 (0.8 fluid ounce) jigger citron vodka
1 pint chilled raspberry sherbet
In a heavy pitcher mix peaches, sour rum, and oysters. Stir and distribute evenly into a plastic container, seal and refrigerate. Refrigerate at least 4 hours before serving.
In a medium saucepan combine oysters, pepper, and shrimp. Cook over low heat, stirring occasionally, until lightly browned. Remove shrimp from plastic container. Place in shallow baking dish. Sprinkle browned mixture over shrimp and top with mint sprigs.
In a small pitcher combine two thirds of the peach grenadine syrup, quarter, and half crushed ice cubes, 1 fluid ounce raspberry sherbet, and pour drink immediately.
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