for 8 glasses

Vinaigrette

1 ½ tbsp	white balsamic vinegar
1 tbsp	olive oil
1	shallot, finely chopped
1 tbsp	dill, finely chopped
1 tbsp	peppermint, finely chopped
1	organic lemon, use a little grated zest and all of the juice, 1 tbsp of juice set aside
¼ tsp	salt

Prawns

	oil, for frying
8	peeled raw prawn tails (organic)
1	garlic clove, squeezed
½ tsp	red Tabasco sauce
¼ tsp	salt
2 tbsp	vodka

Tomato shot

1 tin	cherry tomato (approx. 400 g)
¼ tsp	Worcestershire sauce
½ tsp	cane sugar
¼ tsp	salt
3 stick	celery, cut into sticks approx. 10 cm long
a little	sea salt

How it's done

Vinaigrette

Mix the balsamic with all of the other ingredients up to and including the lemon juice, season with salt.

Prawns

Heat the oil in a non-stick frying pan. Add the prawns, fry for approx. 1 min. on each side. Mix the garlic, Tabasco and salt, add to the pan and cook briefly. Add the vodka, reduce completely.

Tomato shot

Bring the tomatoes, reserved lemon juice, Worcestershire sauce, sugar and salt to the boil in a pan, puree. Serve the soup in glasses. Drizzle with the vinaigrette, garnish each shot with a prawn and a stick of celery, season with salt.

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