Bloody Mary Prawn Shots

Sweet, succulent prawns are the perfect match for the spicy Bloody Mary shot.

SERVES 16 HANDS-ON TIME: 15 mins, plus chilling

Per serving: 41 cals, 4g protein, 0g fat (0g saturates), 1g carbs (1g total sugars), 0g fibre 500ml good-quality tomato juice, chilled 150ml vodka Finely grated zest and juice of 1 lemon, plus a little extra juice for the glasses 2-3tsp Worcestershire sauce 1tsp Tabasco sauce TO SERVE 1tsp each celery salt and freshly ground black pepper 2tsp crushed sea salt 1 lemon, sliced and cut into small pieces 16 caper berries or pitted green olives 16 large cooked tail-on prawns 1. 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. If making straight away, see our tip, below. 2. 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. 3. When ready to serve, thread a lemon slice, caper berry, or olive, and a prawn on to 16 cocktail sticks. 4. Carefully pour the Bloody Mary into the shot glasses, and place a filled cocktail stick on top of each glass.

TOP TIP

To make straight away, complete up to the end of step 1, add plenty of ice and set aside for 10 mins to chill, then strain.