Barbecue prawn skewers with Bloody Mary salad bowls

Nici Wickes transforms a cocktail hour favourite into a summer bite with this recipe. Try these little prawn Bloody Mary bowls as a starter, or serve with crusty bread for a more substantial meal

By Nici Wickes
  • 15 mins preparation
  • 15 mins cooking
  • Serves 2
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Barbecue prawn skewers
  • 1 dozen large raw prawns, peeled
  • 2 tablespoon cooking oil, for brushing
  • 2 garlic cloves, crushed
  • crusty bread, to serve (optional)
Bloody Mary salad
  • 3 tablespoon olive oil
  • 2 tablespoon sherry vinegar
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoon lemon juice
  • 1/2 teaspoon horseradish
  • pinch of salt and cracked black pepper
  • 2 sticks celery, plus celery leaves, chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup green olives, pitted


  • 1
    Thread the prawns onto wooden skewers that have been soaked to prevent burning (see note). Brush with olive oil and crushed garlic.
  • 2
    To make the salad, whisk together the olive oil, sherry vinegar, Worcestershire sauce, lemon juice, horseradish and seasoning in a large bowl. Add the celery sticks, celery leaves, tomatoes and green olives. Toss together, then set aside.
  • 3
    Heat grill to medium and cook the prawns, brushing with more oil as they cook – 2 minutes each side should be enough.
  • 4
    To serve, transfer the salad and prawns into bowls. Serve with the crusty bread for a tasty main meal.


  • Make sure you soak the wooden skewers in water for at least two hours before threading the prawns – you don’t want them to burn!

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