Bloody Mary with Paprika Prawn, Chorizo & Halloumi Kebab Garnish

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.

Serves 4

Prep time:  10 minutes

Cooking time: 4-6 minutes

Ingredients

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

Method

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!

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