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
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.