18 extra-large green king prawns, peeled, deveined, tails on
¼ cup olive oil
½ tsp chilli flakes
Finely grated zest and juice of 1 lemon
Sea-salt flakes and freshly ground black pepper, to season
Olive oil cooking spray
2 rashers middle bacon, excess fat trimmed
⅔ cup tomato passata
2 Tbsp vodka (optional)
1 Tbsp Worcestershire sauce
1 tsp Tabasco sauce
½ tsp caster sugar
2 stalks celery, thinly sliced, leaves reserved
⅓ cup cornichons, halved
1 large avocado, diced
1 head baby cos lettuce, leaves separated
¼ cup chives, finely chopped
Lemon wedges, to serve
Put prawns in a large bowl or large snap-lock bag. Add 2 Tbsp of the oil, chilli flakes and lemon zest. Season and toss to coat. Heat a large chargrill pan or barbecue over medium-high heat. Cook prawns, in batches if necessary, for 2-3 minutes on each side or until just cooked through. Set aside.
Spray same pan or barbecue lightly with olive oil spray and reheat over medium-high heat. Cook bacon for 2-3 minutes on each side or until golden and crispy. Set aside on a plate lined with paper towel. Once cooled, break into pieces.
For Bloody Mary sauce, mix remaining oil, lemon juice, passata, vodka, if using, Worcestershire, Tabasco and sugar in a medium bowl. Season and stir well to dissolve sugar.
Put celery and cornichon halves in a medium bowl, season with salt and add a squeeze of juice. Gently fold through avocado.
Divide lettuce between serving bowls and top with celery mixture and prawns. Drizzle with Bloody Mary sauce and top with bacon and chives. Serve with lemon.