Bloody Mary with Paprika Prawn, Chorizo & Halloumi Kebab Garnish
Big Tom Spiced Tomato Mix never lets you down on making the ultimate Bloody Mary! Garnish with these delicious kebabs - these skewers combine all of the flavours of summer on a stick.
Prep time: 10 minutes
Cooking time: 4-6 minutes
For the Kebab:
12 large raw prawns, peeled & deveined leaving tail intact
1tbsp lemon juice
½ tbsp olive oil
1 tsp sweet paprika
1 garlic clove, peeled & crushed
1 tsp brown sugar
100g chorizo, thickly sliced
100g Halloumi, cut into 2cm cubes
1 small handful fresh parsley, roughly chopped
For the bloody Mary:
2 x 75cl bottles of Big Tom Spiced Tomato Mix
4 shots of vodka
Lemon wedges, to serve
1. For the kebabs; combine the prawns, lemon juice, oil, paprika, garlic and sugar in a large bowl. Toss to combine.
2. Preheat a grill or chargrill pan to medium-high heat. Thread the prawns, chorizo and halloumi evenly among 4 skewers. Cook kebabs for 2-3 minutes each side or until the prawns change colour and curl. Sprinkle with parsley and a squeeze of lemon juice.
3. For the Bloody Mary, pour the Big Tom Spiced Tomato Mix into a glass with a good shot of vodka. Place a skewer on each glass and serve with a wedge of lemon, cheers!