Preparation time: 45 minutes Serves: 4
150 grams of iceberg lettuce, outer leaves and core removed, finely shredded
2 lemon wedges, plus extra to serve
2 tablespoons extra-virgin olive oil
16 large cooked king prawns, peeled, tails intact and intestinal tracts removed
1/2 avocado, cut into cubes
1 punnet of baby tomatoes cut in half
4 basil leaves, shredded
140 ml homemade or thick good-quality mayonnaise
1 tablespoon tomato sauce
1 teaspoon Worcestershire sauce
1 teaspoon finely grated fresh horseradish
Pinch of cayenne pepper
Dash of Tabasco sauce
1. For sauce, combine ingredients and season to taste with sea salt and ground black pepper.
2. Divide lettuce among 4 cocktail glasses/or bowls, squeeze 2 lemon wedges over and drizzle with oil.
3. Mix prawns, avocado, tomatoes, cayenne pepper, shredded basil with the cocktail sauce. Top the mixture on the lettuce and finish with a dash of Tabasco.