Bloody Mary prawn shots

Succulent prawns are the perfect match for a spicy shot of Bloody Mary

MAKES 16 PREP 15min, plus chilling

• 500ml (17fl oz) tomato juice, chilled

• 150ml (¼ pint) vodka

• Zest and juice of 1 unwaxed lemon, plus a little extra for the glasses

• 1tsp tabasco

• 2-3tsp Worcestershire sauce TO SERVE

• 1tsp each celery salt and black pepper

• 2tsp crushed sea salt

• 1 lemon, sliced and cut into 16 pieces

• 16 caper berries or green olives

• 16 large cooked tail-on prawns

1 Pour tomato juice, vodka, lemon zest and juice into a large jug. Add tabasco, Worcestershire sauce and a pinch of salt. Stir well and chill for at least 1hr.

2 Mix the celery salt, pepper and sea salt together on a plate. Dip the rims of 16 shot glasses into a little lemon juice, then dip into the salt mix to coat the edge.

3 Thread a lemon slice, caper berry and prawn on to 16 cocktail sticks. Pour the Bloody Mary into glasses and place a cocktail stick over each one.

GET AHEAD Make cocktail mix and assemble skewers up to a day ahead; cover and chill both separately. PER SERVING (WITHOUT GARNISH): CALS 27; FAT 0G; SAT FAT 0G; CARBS 1G