Prawn cocktail skewers with a spicy mayonnaise dip
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- Zest and juice ½ lemon, plus extra zest to serve
- 1tbsp chopped parsley
- 150g Extra Special Jumbo King Prawns
- 100g cherry tomatoes
- 2tbsp light mayonnaise
- 1tbsp tomato ketchup
- A few dashes Tabasco
In a bowl, stir together the lemon zest and juice and the parsley. Add the prawns and toss to coat. Thread the prawns onto thin bamboo skewers, alternating with the cherry tomatoes.
For the dip, stir together the mayonnaise, ketchup and Tabasco, then season with ground black pepper
Put the dip in a ramekin, dish or a small lidded container if packing, and serve with the skewers sprinkled with extra zest.