Prawns with Bloody Mary Aioli

(Serves 12 as an appetiser)

24 large prawns, cooked and peeled, keeping the tail on

1 c aioli

1/4 c Patio Beverages Bloody Mary Mix

10 cm celery stalk, finely diced

1 birds eye chilli, finely diced (optional)

1 lemon, cut into wedges

Method

Combine the aioli, bloody mix, celery and chilli (if desired).

Serve with chilled peeled prawns, on crushed ice  with lemon wedges.

Tip: ask your fish monger for some shaved ice in a fresh bag for serving.

Photographed by William Meppem