Starter Light Bites Drinks Brunch

Bloody Mary Prawn Shots

These flavourful shots make a fabulous festive canapé; sweet, succulent prawns are the perfect match for the spicy Bloody Mary

15 minutes, plus chilling prep,

Serves 16

Ingredients

500ml good-quality tomato juice, chilled

150ml vodka

Finely grated zest and juice of 1 lemon, plus a little extra juice for the glasses

2–3 tsps Worcestershire sauce

1 tsp Tabasco sauce

To serve:

1 tsp each celery salt and freshly ground black pepper

2 tsps crushed sea salt and cut into small pieces

1 lemon, sliced

16 caper berries or pitted green olives

16 large cooked tail-on prawns

Method

Measure the tomato juice, vodka and lemon zest and juice into a large non- metallic jug. Add the Worcestershire sauce, Tabasco and a pinch of salt. Stir well and add more Worcestershire sauce or Tabasco to taste depending on how spicy you like it.

Cover and chill for at least 1 hour or until ready to serve.

Mix the celery salt, pepper and sea salt together on a small plate. Dip the rims of 16 shot glasses into a little lemon juice or water to wet the rim only, then dip into the salt and pepper mix to coat the edges. Set aside.

When ready to serve, thread a lemon slice, caper berry, or olive, and a prawn on to 16 cocktail sticks. Carefully pour the Bloody Mary into the shot glasses, and place a ﬁlled cocktail stick on top of each glass.