prawns with bloody mary mayonnaise

and celery salt

  • 30 cooked prawns (shrimp), unpeeled
  • celery salt+, to serve

bloody mary mayonnaise

  • 1 cup (300g) whole-egg mayonnaise
  • 2 teaspoons Tabasco sauce
  • 2 teaspoons Worcestershire sauce
  • 1½ tablespoons tomato sauce (ketchup)
  • sea salt and cracked black pepper
  • 2 stalks celery, finely chopped, plus extra to serve
  1. To make the bloody mary mayonnaise, place the mayonnaise, Tabasco sauce, Worcestershire sauce, tomato sauce, salt and pepper in a small bowl and mix to combine. Sprinkle with the celery. 
  2. Place the prawns on serving plates (on crushed ice, if you like), sprinkle with the celery salt and extra celery, and serve with the bloody mary mayonnaise. Serves 4.

+ You can buy celery salt in supermarkets or make your own with 1 teaspoon celery seeds and 1 tablespoon sea salt flakes.

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