Ingredients
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
Method
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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.
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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.
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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.
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Put celery and cornichon halves in a medium bowl, season with salt and add a squeeze of juice. Gently fold through avocado.
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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.
