This is a delicious variation to my Bloody Mary Salad. The flavours lend themselves so beautifully to spicy barbecued seafood!
Seafood of your choice - we have used green prawns and scallops
Spicy Seafood Rub
Bloody Mary Salad
3-4 punnets cherry tomatoes, quartered (I have used multi-coloured tomatoes for variety)
1-2 Lebanese cucumbers, diced
1 red, yellow or green capsicum (bell pepper), finely diced - or use a mix of all three!
2 celery ribs, finely dived
1 red onion, finely diced
6 gherkins, finely dined
2 tablespoons capers
1/4 cup sliced pitted green olives
1/4 cup sliced pitted black olives
OPTIONAL: finely diced pickled Jalapenos (to taste)
celery leaves for garnish
Spicy Bloody Mary Salad Dressing
1 punnet red cherry tomatoes or 1-2 tomatoes, chopped
Juice of one lemon
1 tablespoon olive oil
1 tablespoon red wine vinegar (of you don't have red wine vinegar, apple cider vinegar and a splash of balsamic will do!)
2 teaspoons Worcestershire Sauce (taste and add more if desired)
1-2 teaspoons Tabasco sauce (to taste)
1 tablespoon capers
1/4 teaspoon black pepper
OPTIONAL (for garlic lovers like me!): 1 small clove garlic
OPTIONAL: 1 teaspoon to 1 tablespoon of white horseradish, to taste OR a few slices of pickled jalapeno.
Spicy Seafood Skewers
Place all Spicy Seafood Rub ingredients in a bowl and mix well to combine.
Toss each piece of seafood in the rub and thread onto skewers
Cook on a barbecue or frying pan until seafood is cooked through - a few minutes each side.
Place all ingredients in a high speed blender like a Vitamix, and blend until smooth.
Taste the dressing and adjust the seasonings to your taste.
Place all ingredients in a large bowl and toss to combine.
Place salad in individual bowls or glasses.
Pour dressing over top.
Arrange prawns decoratively around bowl or glass.
Garnish with celery leaves.
Serve with Spicy Seafood Skewers.