BLOODY MARY PRAWN COCKTAIL

INGREDIENTS

500g peeled cooked king prawns

2 little gem lettuces, shredded

2 avocados, sliced

½ small red onion, finely sliced

6 radishes, finely sliced

Lime wedges

For the dressing:

200g mayonnaise

2 tbsp tomato ketchup

1 tbsp tomato purée

Worcestershire and Tabasco sauce to taste

2 tbsp vodka

Good pinch celery salt

Good splash sriracha sauce

METHOD

1. Combine the dressing ingredients, adding Worcestershire sauce and Tabasco sauce to taste. Chill until needed. When you’re ready to serve, fold the peeled prawns through the sauce. Divide the lettuce among six tumblers or chunky glasses.

2. Divide the prawns between the glasses and top each with some avocado, onion, radish and lime wedges. Serve with wholegrain bread.