Ingredients
| ½ | Onions |
| ½ | Lemons, cut into thick slices |
| 16 | Prawn tails, peeled and de-veined (Main) |
| 1 | Lettuce, I used gem |
| 1 | Avocado, diced |
| ½ | Cucumbers, diced |
| 1 splash | Olive oil |
Cocktail dressing
| ½ cup | Mayonnaise |
| 2 tsp | Brandy |
| 1 Tbsp | Tomato ketchup |
| 4 drops | Tobasco |
| 2 tsp | Lemon juice |
| 1 pinch | Cayenne pepper |
| 1 tsp | Worcestershire sauce |
| 1 to taste | White pepper, freshly ground |
| 1 pinch | Salt and freshly ground black pepper |
Directions
- Freshly ground white pepper
- In a pot, bring to the boil 1 litre of water with onion and lemon.
- Add prawns and simmer for 2 minutes. Remove from the pot, allow to cool then store covered in the fridge.
- Place all the dressing ingredients intoa food processor and blend until smooth.
- Slice lettuce into thin strips and arrange in the base of 4 serving dishes or glasses.
- Place the avocado and cucumber in a small bowl and gently mix with a little olive oil and salt, spoon mix on top of salad leaves.
- Toss the prawns with 1 Tbsp of cocktail sauce and a little extra salt to taste.
- Arrange these on top then drizzle over a generous serve of cocktail sauce.
- Serve with lemon wedges.