Give the classic prawn cocktail a makeover with a boozy twist – you then need to choose whether to shake or stir the martini dressing
Prep:20 mins
Serves 6
50ml gin2½ tsp dry vermouth1 lemon, zested and juiced90g pitted green olives from a jar, plus 1 tbsp of the brinelarge pinch of caster sugar3 tbsp extra virgin olive oil300g cooked garlic & parsley prawns1 large head of chicory, leaves separated1 Little Gem lettuce, leaves separated2 pickled chillies, roughly chopped (optional)5g parsley, roughly chopped
STEP 1Put the gin, vermouth, half the lemon zest and juice, the olive brine, sugar and olive oil in a bowl, whisk to combine, then season. Taste and add a splash more brine or lemon juice if needed. Stir in the prawns and chill for 20 mins to marinate. Lightly crush the olives to break them using the back of a knife, and set aside.STEP 2Arrange the chicory and lettuce leaves between six plates or bowls. Scatter over the chillies and parsley, then spoon over the prawns along with the marinade. Sprinkle over the olives, remaining lemon zest and some black pepper to serve.
