8 large shrimp, peeled and deveined (about 1/2 pound/250g)
2 tablespoon (30 mililiters) flour
1 large egg, lightly beaten
1/4 cup (60 mililiters) panko bread crumbs
2 cups (500 mililiters) vegetable oil
16 manzanilla olives
8 pickled green beans
4 thin celery sticks
12 cherry tomatoes, scored halfway through
FOR mix Caesar mix, vodka, Redhot Sauce, Worcestershire sauce and pepper in large pitcher until well blended. Cover and refrigerate until ready to serve.
MIX celery salt, brown sugar, paprika and RedHot Seasoning in small bowl. Spread on small plate. Wet rims of 4 large beverage glasses (about 1 pint/16 ounces) with lime wedge. Dip glasses into celery salt mixture to coat rim. Set glasses aside.
FOR the fried shrimp, heat vegetable oil in large deep skillet on medium heat until about 350°F (177°C). Coat shrimp in flour, then in egg. Coat evenly in panko and transfer to hot oil. Fry until golden brown and cooked through, about 1 to 2 minutes. Drain on paper towels.
TO ASSEMBLE, fill prepared glasses half full of ice. Pour prepared Caesar mixture evenly into glasses. Add 1 celery stick and 2 pickled green beans to each glass. Thread tail end only of 1 shrimp onto end of skewer. Add 1 olive and then skewer other end of shrimp to frame the olive. Add 2 olives and then repeat with 1 more shrimp and olive. Repeat with remaining ingredients for 4 skewers. Place one fried shrimp skewer over each Caesar glass to serve. Garnish with 3 cherry tomatoes.