Cóctel de gambas con aderezo Bloody Mary de Tom Kerridge

Ingredientes

• 2 little gem lettuce
• 2 celery sticks, peeled and finely diced
• Juice of 1/2 lemon
• 1-2 tbsp extra virgin olive oil
• 250 g large cooked peeled king prawns
• 12 cooked tiger prawns, shelled but with tails left on
• For the Bloody Mary Dressing:
• 6 tbsp good-quality mayonnaise
• 1 tbsp tomato purée
• 2 tbsp tomato ketchup
• 1 tsp hot creamed horseradish
• 5 good splashes of Tabasco
• 3 dashes of Worcestershire sauce
• 1 tbsp vodka
• 1/2 tsp celery salt
• Salt and freshly ground pepper
• To Serve:
• Lemon wedges
• 1 tbsp chopped chives

Preparación

1. 1

   First make the Bloody Mary dressing. Stir all the ingredients together in a small bowl until smoothly blended, seasoning with salt and pepper to taste. Separate the lettuce leaves and set aside eight nice green ones for serving. Finely slice the rest of the leaves and divide them between four serving bowls. Scatter the celery over the shredded lettuce. Sprinkle a little lemon juice into each bowl and drizzle with extra virgin olive oil. Tuck two lettuce leaves into the side of each bowl.Divide the peeled prawns between the bowls and spoon the dressing over them. Arrange three tiger prawns in each bowl. Add a lemon wedge and sprinkle with chopped chives to serve.