Place the half strips of bacon on a work surface. Set a prawn at one end of each strip; roll the bacon around it and secure with a toothpick.
Heat the oil in a small, non-stick skillet set over medium-high. Add the bacon-wrapped prawns and cook 1 1/2 to 2 minutes per side, or until the prawns and the bacon are cooked. Drain the prawns on paper towel.
Fill 4 tall glasses three quarters full with ice. Pour in the vodka and add the Worcestershire, Tabasco and pepper. Pour in clamato juice. Garnish each glass with a celery stalk and lime or lemon wedge. Hook a prawn on the rim each glass and serve.
Note: To peel and devein a prawn, hold the tail of the prawn in one hand and slip the thumb of your other hand under the shell between its swimmerets (little legs). Pull off the shell, leaving the very bottom portion of the tail intact. Use a paring knife to make a lengthwise slit along the back of the prawn. Pull out, or rinse out with cold water, the dark vein. Pat the prawn dry and it's ready to use.