How to Make It
In a small saucepan, stir the sugar with 1/4 cup of water over moderate heat until dissolved; let cool.
In a medium saucepan of boiling water, cook the shrimp until pink throughout, about 2 minutes. Drain, rinse with cold water and pat dry.
Scoop the tomato sorbet into 6 martini glasses. Spoon 1 tablespoon of greens juice and 1 teaspoon of vermouth into each glass and garnish each serving with 1 teaspoon of sour cream, a cilantro sprig and a celery rib. Arrange 3 shrimp around the rim of each glass and serve.