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.
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Ingredients
    For the kebab
  • 12 large king prawns (peeled & deveined leaving tail intact)
  • 1 tbsp lemon juice
  • 1/2 tbsp olive oil
  • 1 tsp sweet paprika
  • 1 garlic clove (peeled & crushed)
  • 1 tsp brown sugar
  • 100 g chorizo (thickly sliced)
  • 100 g 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 vodka
  • Lemon wedges (to serve)
Instructions
  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!
Recipe Notes

I have been commissioned by Big Tom to create this recipe and share this blog post with you here on my website. All thoughts and opinions are my own and I only endorse products I genuinely would recommend to you.