Grilled prawn cocktail salad & bloody mary dressing
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 10 mins marinating
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 tbsp olive oil, plus a drizzle to serve
- 2 garlic cloves, finely grated
- pinch of cayenne pepper, plus extra to serve
- 20 large tiger prawns, peeled and deveined
- 1⁄4 lemon, juiced, plus wedges to serve
For the bloody mary dressing
- 5 tbsp mayonnaise (the best quality you can find)
- 1 tbsp tomato purée
- 5 good splashes of hot sauce
- 1 tbsp hot creamed horseradish
- 1 tbsp vodka (optional)
- large pinch of celery salt
For the salad
- 2 ripe avocados, halved, stoned and cut into chunky dice
- 3 celery sticks, peeled and sliced into chunks, reserve the leaves to serve
- 1⁄2 iceberg lettuce, shredded
- 2 ripe plum tomatoes, roughly chopped
Method
- STEP 1
Mix all the dressing ingredients together with a pinch of salt and set aside. Can be made up to a day ahead, covered and chilled. Mix the oil and garlic in a large bowl with salt, pepper and the cayenne, then tip in the prawns and marinate in the fridge for at least 10 mins and up to 24 hrs. Can be done a day ahead, covered and chilled.
- STEP 2
Make sure you have all the salad ingredients prepared before you start cooking the prawns. Toss the salad ingredients together and scatter over a large platter, or divide between four bowls. Heat a griddle pan over a medium heat and when it is hot carefully lay the prawns in the pan and cook for about 2 mins on each side until they change colour and are cooked through. Nestle the prawns into the salad, generously drizzle over the dressing, scatter over the reserved celery leaves, sprinkle with the extra cayenne pepper, then drizzle over a little more oil. Serve with the lemon wedges on the side for squeezing over.
