Bloody Mary Shrimp and Pickled Mirliton Ceviche

Bloody Mary Shrimp and Pickled Mirliton Ceviche
Recipe courtesy of Chuck Subra from Côte Brasserie.

1 tablespoon vegetable oil
5 pounds Louisiana shrimp (peeled)
6 ounces vodka
2 mirliton, diced small (also known as chayote)
1 red onion, diced small
2 limes, juiced
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce
1 bottle (32 ounces) Bloody Mary Mix
Sea salt and black pepper

In a medium sautée pan over high heat, add vegetable oil and then heat the
shrimp and cook thoroughly; remove from heat and chill.
In a medium mixing bowl, combine the chilled shrimp, vodka, mirliton, onion,
lime juice, Worcestershire sauce, Tabasco, and Bloody Mary Mix. Season to
taste with sea salt and black pepper and then refrigerate over night.