450g cooked large prawns
1 crisp-hearted lettuce, such as Cos
1 oz (25 g) rocket leaves
1 ripe but firm avocado
cayenne pepper (or paprika)
garnish: 1 whole lime (or lemon), divided into 6 wedge-shaped sections
For the sauce:
6 tbsp of mayonnaise
1 dessertspoon Worcestershire sauce
a few drops Tabasco sauce
2 tablespoons tomato ketchup
1 dessertspoon lime juice (or lemon juice)
- To make the cocktail sauce, prepare the mayonnaise and add it to the rest of the sauce ingredients. Stir and taste to check the seasoning, then keep the sauce covered with clingfilm in the fridge until needed.
- When you are ready to serve, shred the lettuce and rocket fairly finely and divide them between 6 stemmed glasses, then peel and chop the avocado into small dice and scatter this in each glass amongst the lettuce.
- Top with the prawns and the sauce, sprinkle a dusting of cayenne pepper on top and garnish with 1 section of lime (or lemon). Serve with brown bread and butter.