Ingredients
1
jar (14 oz) tomato pasta sauce (any variety)
1/3
cup sliced pimiento-stuffed green olives
1/4
cup vodka
2
tablespoons tomato paste
1
teaspoon celery seed
1
teaspoon red pepper sauce
24
cooked deveined peeled large shrimp, thawed if frozen
Preparation
In 1- to 1 1/2-quart slow cooker, mix all ingredients except shrimp.
Cover; cook on Low heat setting 2 to 3 hours.
Serve with shrimp for dipping. Dip will hold on Low heat setting up to 2 hours; stir occasionally.
