What you’ll need
- 1 pack Young’s Jumbo Tiger prawns
- 1 avocado
- Squeeze of fresh lemon juice
Buck’s Fizz Mayo
- 100ml good quality mayonnaise
- 50ml prosecco
- Salt & pepper
- Grated zest of 1 orange
- 2tsp fresh chives, chopped
How to make it
- Defrost the Jumbo Tiger Prawns according to the instructions on pack.
- Mash avocado in a bowl, add a squeeze of lemon juice and season with salt and pepper.
- To make Bucks Fizz mayo, put mayonnaise in a dish, add prosecco and most of the grated orange zest (leaving some for garnish) and mix.
- To make the layered cocktail, place the mashed avocado into the base of the Kilner jars and top with a spoonful of Mayo, then 2 Tiger Prawns, followed by a further layer of Buck’s Fizz mayo and Prawns.
- Finish by sprinkling the remaining orange zest and chives over the top.