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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Follow in the footsteps of Bloody Mary herself and learn more about the pulse-racing hidden history of the Tower of London. Enter our competition for you and a guest to indulge in a heady cocktail masterclass inside the Tower walls, delight in a decadent dinner and then catch your breath at the five-star Grange City Hotel, surrounded by iconic London landmarks including the Tower of London and Tower Bridge. With the hotel incorporating one of the last remaining sections of London's Roman Wall it is perfectly situated for a city break. It's an intoxicating combination, but try not to lose your head!

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