Pour the coarse salt and smoked paprika onto a small plate and mix. Rub the rim of a tall (Collins) glass with the lime wedge, then dip the rim into the salt/paprika mixture to coat evenly. Set the glass aside.

Prepare seafood

If shrimp and crab are not cooked, poach shrimp briefly in simmering salted water until pink (about 2 minutes), then chill in an ice bath. Split the crab leg for easier eating. Keep the oyster chilled on half shell on crushed ice until ready to serve.

Assemble skewer

Thread two shrimp and a piece of crab onto a cocktail pick. If using the oyster on the half shell, place it on top of the glass after pouring (see serving step). Keep the celery stalk and lime wedge ready.

Build the Bloody Caesar

Fill the rimmed glass about two-thirds full with ice cubes.

In a cocktail shaker (or mixing glass) combine Ketel One vodka (2 oz), Clamato (4 oz), fresh lime juice (0.5 oz), Worcestershire sauce (3 tsp), prepared horseradish (1 tsp), hot sauce (3 dashes), celery salt (1 tsp) and freshly ground black pepper (1 tsp).

Add one large ice cube or a handful of ice to the shaker, secure the lid, and roll or shake gently just to chill and blend (10–15 seconds). Do not over-dilute.

Strain or pour the mixture into the prepared rimmed Collins glass over the ice.

Gently place the shrimp/crab skewer across the top of the glass. Carefully rest the shucked oyster on its half shell on the glass rim or on top of crushed ice beside the drink.

Insert the celery stalk as a stir stick and garnish with the lime wedge on the rim. Add an extra dash of hot sauce or a pinch of celery salt on top if desired.

Finish & Serve

Serve immediately with a small fork for the oyster and crab leg. Advise guests to squeeze the lime into the drink to brighten flavors before sipping.

Optional: provide a small bowl of extra horseradish, hot sauce, and lemon/lime wedges so guests can adjust seasoning to taste.