Serves
4
Cooking time
10 mins
Ingredients
1 lemon
250g of cooked small peeled prawns
Lemon wedges, to garnish
1/2 iceberg lettuce
For the Marie Rose Sauce:
200g fresh mayonnaise
2-3 tbsp tomato ketchup
Pinch cayenne pepper
Dash Tabasco, to taste
Dash Worcestershire sauce, to taste
Splash of brandy, to taste
Method:
To make the Marie Rose sauce mix the mayonnaise, ketchup, cayenne pepper, and a squeeze of lemon juice together in a large bowl. Season to taste with Tabasco, Worcestershire sauce, and a splash of brandy. Stir to combine.
Place a spoonful of Marie Rose sauce into the bottom of 4 serving glasses. Shred the lettuce and divide equally among the glasses. Scrape out the flesh from the avocado using a spoon and scatter over the lettuce. Spoon another layer of sauce on top.
Arrange the prawns on top and finish with a final spoonful of sauce (reserving any remaining sauce for future use). Sprinkle with a touch of cayenne pepper and garnish with a lemon wedge in each glass to serve.