Grilled prawn cocktail salad & bloody mary dressing
Indulge in a flavorful grilled prawn cocktail salad drizzled with zesty bloody mary dressing. Perfect combination of smoky, tangy, and fresh flavors.
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
- 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
- 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
Instructions:
- Combine all the ingredients for the dressing along with a pinch of salt and leave it aside. This can be prepared in advance, stored covered in the refrigerator. Mix the garlic and oil in a large bowl along with salt, pepper, and cayenne pepper. Then add the prawns and let them marinate in the refrigerator for a minimum of 10 minutes to a maximum of 24 hours. This step can be done in advance, covered, and chilled for up to a day.Ensure that all the salad components are ready before you start cooking the prawns. Toss the salad ingredients together and spread them out on a large platter or divide them among four bowls. Preheat a griddle pan over medium heat and once hot, carefully place the prawns on it. Cook for approximately 2 minutes on each side until they are cooked through and change color. Place the prawns on top of the salad, drizzle generously with the prepared dressing, sprinkle the reserved celery leaves over them, add a bit of extra cayenne pepper, and drizzle a little more oil. Accompany with lemon wedges on the side for squeezing over before serving.
Summary:
- Calories: 353 kcal
- Fat: 29 g
- Protein: 20 g
- Carbs: 5 g
- Potassium: 214 mg
- Magnesium: 34 mg