8 large shrimp, peeled and deveined
1 small onion, quartered
3 cloves garlic, minced
3 tablespoons butter or margarine, melted
6 cups chopped celery
1 (8 ounce) can whole peeled tomatoes
1 (1.5 fluid ounce) jigger rum maraschino cherry juice
1 (1.5 fluid ounce) jigger honey
2 tablespoons coarsely chopped fresh parsley
2 teaspoons dried minced onion
Slice the shrimp and onion and set aside. Brush fried shrimp with butter and sprinkle with garlic. Flatten shrimp with a cookie press or wooden spoon, if desired.
Place celery, tomatoes, fruit juice, maraschino cherry juice, honey, parsley and onion into a blender with ice or milk, and blend until smooth. Pour mixture into a fine glass bowl and garnish with fresh parsley.
Transfer shrimp mixture to two medium bowls. Sprinkle with chopped celery and chopped onion. Garnish with grated lemon zest and serve chilled.