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Bloody Mary Prawn Shots

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

      Serves 16

      Hands-on time: 15 minutes, plus chilling

      500ml (17fl oz) good-quality tomato juice, chilled

      150ml (¼ pint) vodka

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

      2–3 tsp Worcestershire sauce

      1 tsp Tabasco sauce

      TO SERVE

      1 tsp each celery salt and freshly ground black pepper

      2 tsp crushed sea salt

      1 lemon, sliced and cut into small pieces

      16 caper berries or pitted green olives

      16 large cooked tail-on prawns

      Per serving 41 cals, 4g protein, 0g fat (0g saturates), 1g carbs (1g total sugars), 0g fibre

       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 GH tip here.

       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. Carefully pour the Bloody Mary into the shot glasses, and place a filled cocktail stick on top of each glass.

       GET AHEAD

      Make up the cocktail mix and assemble the skewers up to a day ahead, then cover and chill both separately. Stir well before pouring and prepare the glasses ahead of serving.

GH TIP

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