Here’s something guaranteed to add a little pizazz to your next dinner party.
4 large prawns per person (e.g. tiger prawns), with the tail still attached
Fresh lemons or limes (enough to cover all prawns in a layer of juice)
Fresh garlic (one clove per person)
Fresh chilli pepper (depending on size, about one per two persons)
Preparation (at least 12 hours in advance):
Thaw the prawns and make sure they are perfectly deveined and dry.
Crush the garlic using a garlic press, or chop very fine.
Deseed the chili pepper(s) or leave the seeds if you can handle the heat, and chop very fine.
Juice the lemons or limes.
You now need to measure 1/3 Tequila and 2/3 juice and add the garlic and chilli. The mixture should cover the raw prawns entirely. This works best in a flat, glass bowl or dish where you can put just one layer of prawns all next to each other. Leave overnight, well covered.
Serve the ‘prawn shots’ one by one, tail up in a shot glass, with a single artistically placed sprig of chive. Instead of a slice of lemon (which you would normally take after a Tequila shot), serve with a wedge of avocado, partially dipped in some coarse salt.