Pour the coarse celery salt or Old Bay onto a small shallow plate. Run the lime wedge around the rim of a highball or large rocks glass to moisten, then dip the rim into the salt mixture, twisting to coat evenly. Set glass aside.

Prepare shrimp garnish

If shrimp not cooked, poach in simmering salted water for 2–3 minutes until opaque, then cool briefly. Peel and devein, leaving tail intact if desired. Skewer the shrimp through the body and set aside on a small plate or refrigerator until ready to garnish.

Build the Cocktail

Fill the rimmed glass with ice to chill while you mix.

In a mixing tin or shaker filled with ice, combine vodka (2 oz), dry vermouth (1/2 oz), chilled Clamato or tomato-clam juice (3 oz), and fresh lime juice (1/2 oz).

Add 4 dashes Worcestershire sauce, 2 dashes hot sauce, and about 1 teaspoon freshly ground black pepper to the shaker.

Secure lid and roll or gently shake 6–8 seconds to combine and chill. (If you prefer a slightly frothy texture, shake; for a clearer cocktail, roll between two tins.)

Discard ice from the chilled, rimmed glass and fill with fresh ice. Strain the mixed cocktail into the prepared glass over the fresh ice.

Garnish & Finish

Skewer the cooked shrimp onto the cocktail pick and rest it across the rim of the glass. Add a lime wheel or wedge on the rim alongside the shrimp.

If using optional add-ins, tuck a celery stalk into the drink or spear an olive/onion alongside the shrimp. For a savory twist, rest a cooked bacon slice across the top.

Serve immediately with a small napkin or plate for the shrimp. Stir once before drinking to incorporate rim flavors.