Bloody Mary barbecue prawn salad

Name: Bloody Mary barbecue prawn salad recipe
Yield: 4
Ingredients: 60ml tomato sauce; 60ml olive oil; 20.00 ml Worcestershire sauce; 3 tsp Tabasco; Celery salt, to season; 16 large green prawns, peeled, deveined, tails intact; 40.00 ml sherry vinegar; 2 baby cos lettuce, cut into wedges; 250g mixed cherry tomatoes, halved; 1 large avocado, cut into wedges; 1 sourdough baguette, thickly sliced diagonally, to serve

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by Warren Mendes

delicious. team

Mar 03, 2023

This simple seafood salad is the perfect summer side.

1/4 cup (60ml) tomato sauce
1/4 cup (60ml) extra virgin olive oil
1 tbs Worcestershire sauce
3 tsp Tabasco
Celery salt, to season
16 large green prawns, peeled, deveined, tails intact
2 tbs sherry vinegar
2 baby cos lettuce, cut into wedges
250g mixed cherry tomatoes, halved
1 large avocado, cut into wedges
1 sourdough baguette, thickly sliced diagonally, to serve

Method

1.

Preheat a barbecue or chargrill pan with a lid to high heat.
2.

Combine the tomato sauce, oil, Worcestershire sauce and Tabasco in a jug. Season with celery salt and generously season with freshly ground black pepper. Reserve half the mixture for the dressing, and pour remaining mixture into a large bowl. Add prawns and toss until well coated.
3.

Barbecue the prawns with the lid closed for 2 minutes each side until charred and just cooked through. Meanwhile, whisk remaining tomato sauce mixture with sherry vinegar until well combined. Season to taste.
4.

Arrange lettuce, tomato and avocado on a serving platter. Scatter over prawns then drizzle over dressing. Serve with baguette alongside.