Red Snapper w/ Shrimp & Smokra

2 oz. Gin
6 oz. tomato juice
1 oz. freshly squeezed lemon juice
1 oz. Smokra Pickle Brine
Dash of Tabasco or Hot Sauce
Dash of Worcestershire Sauce
Southern Soul Dust
Rick’s Picks Smokra
Large Shrimp, deveined and peeled (with tails on)


  1. In a bowl, mix shrimp, olive oil and Soul Dust. Let marinate for 20 mins.

  2. Grill over high heat, turning once, until shrimp are cooked, about 5-6 mins total.

  3. Rim a glass with the Soul Dust,

  4. Shake all other ingredients over ice and strain into ice-filled glass.

  5. Garnish w/ Soul Dust Shrimp, Smokra