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Preparación :

Cocktail : Combine all ingredients in a shaker with a few ice cubes. Shake and keep chilled. Light celery cream Beat the egg white until stiff and fold into the combined mayonnaise and celery salt. Finely dice one celery stalk. Reserve some for the garnish and add the rest to the cream mixture. Shrimp tempura : Beat the egg in a bowl. Add the GRAND MARNIER® Cordon Rouge liqueur followed by the flour, salt, Tabasco® and zest. Add two ice cubes. Heat a large quantity of oil. Dip the shrimp into the batter and deep fry. Assembly: Pour the gazpacho cocktail into the glasses. Top with the celery cream and sprinkle with the reserved pieces of celery. Spear the shrimp with wooden skewers and garnish the glasses. The shrimp may be dipped in the cream before drinking the cocktail.