Barbecue prawn skewers with Bloody Mary salad bowls
Nici Wickes transforms a cocktail hour favourite into a summer bite with this recipe. Try these little prawn Bloody Mary bowls as a starter, or serve with crusty bread for a more substantial meal
- 15 mins preparation
- 15 mins cooking
- Serves 2
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Ingredients
Barbecue prawn skewers
- 1 dozen large raw prawns, peeled
- 2 tablespoon cooking oil, for brushing
- 2 garlic cloves, crushed
- crusty bread, to serve (optional)
Bloody Mary salad
- 3 tablespoon olive oil
- 2 tablespoon sherry vinegar
- 1 teaspoon Worcestershire sauce
- 2 teaspoon lemon juice
- 1/2 teaspoon horseradish
- pinch of salt and cracked black pepper
- 2 sticks celery, plus celery leaves, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup green olives, pitted
Method
- 1Thread the prawns onto wooden skewers that have been soaked to prevent burning (see note). Brush with olive oil and crushed garlic.
- 2To make the salad, whisk together the olive oil, sherry vinegar, Worcestershire sauce, lemon juice, horseradish and seasoning in a large bowl. Add the celery sticks, celery leaves, tomatoes and green olives. Toss together, then set aside.
- 3Heat grill to medium and cook the prawns, brushing with more oil as they cook – 2 minutes each side should be enough.
- 4To serve, transfer the salad and prawns into bowls. Serve with the crusty bread for a tasty main meal.
Notes
- Make sure you soak the wooden skewers in water for at least two hours before threading the prawns – you don’t want them to burn!
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