1 pound large shrimp - peeled and deveined
1 cup diced celery
1 cup chopped onion
1 cup lemon juice
1 cup kale seeds
1 cup chopped celery
1 cup chopped green onions
1 medium red bell pepper, seeded and sliced
1 medium bok choy, cut into 1 inch strips or cubes
1 medium purple bell pepper, seeded and sliced
1/2 cup beef bouillon granulated sugar
2 tablespoons sparkling wine
1 cup lemon juice
1 cup beer
In a medium bowl, mix seafood, celery, onion, lemon peel, onion, lemon juice, kale, celery, green onion, bell pepper, bok choy, purple bell pepper, beef bouillon granulated sugar, wine and lemon juice. Cover and refrigerate overnight. If desired, cover and refrigerate the dressing while blending until to desired consistency.
Mix the beer, salt, pepper, sugar and bourbon in small portions. Store in an airtight container until ready to use in recipes.
Preheat oven broiler.
Broil shrimp and celery 2 to 3 minutes on each side, or until flesh is opaque.
While shrimp and celery are broiling, lay a checkerboard pattern on a large surface dish. Brush shrimp with olive oil to prevent discoloration. Place a layer of celery vegetables on bottom of dish and top with shrimp and celery. Spread a layer of vegetables over shrimp and celery.
Layer celery vegetables over shrimp and celery. Top with tomatoes. Place blue cheese over shrimp and celery. Spread horseradish over shrimp and celery and serve. Top with green onion slices.
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