Serves 10
½ lb (250 g) spot prawn tails
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) each, chopped parsley and chopped chives
1 pinch kosher salt
1 pinch freshly ground pepper
10 oz (300 ml) Caesar or clamato juice
1 tbsp (15 ml) Worcestershire sauce
Tabasco sauce, to taste
¼ cup (60 ml) Caesar rim salt


  1. Bring a medium-sized saucepan of salted water to a boil. Add prawns and cook for 30 seconds, remove and immediately place in an ice bath, once cooled, peel.
  2. Mix prawns with lemon juice, parsley, chives, salt and pepper. Skewer with a 2-in (5 cm) skewer and set aside.
  3. Mix the Caesar juice mix, Worcestershire and Tabasco sauce. Divide evenly between 10 x 3 oz (90 g) shot glasses, garnish with prawns.
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