Mexican Prawn Salad

• 1/2 head iceberg lettuce (separated into leaves, or assorted lettuce leaves)
• 4 tablespoons mayonnaise
• 4 tablespoons sour cream
• 1 teaspoon Old Bay Seasoning (opt add to dressing)
• 12 ounces prawns (pre-cooked & chopped, may use frozen but well-drained prawns or baby shrimp)
• 1/2 cup green beans (pre-cooked & chopped)
• 1/2 cup carrot (pre-cooked & chopped)
• 1/2 cucumber (peeled, seeded & chopped)
• 2 eggs (hard-boiled & coarsely chopped)
• 1 jalepeno chili (pickled variety, seeded & finely minced)
• salt (to taste)
• 1/2 avocado (sliced as opt garnish)
• 1/2 lime (cut in wedges as opt garnish)

1. Line a lrg salad bowl, platter or individual serving dishes w/lettuce leaves. Mix the mayo, sour cream & opt Old Bay Seasoning (if desired) in a sml bowl & set aside.
2. In a separate bowl, combine choppped prawns, beans, carrot, cucumber, eggs & chili. Season w/salt to taste preferences.
3. Add the prepared dressing to the prawn mixture & fold it in gently to ensure all ingredients are well-mixed & coated w/the dressing. Pile the mixture into the bowl, onto the platter or divide equally among 4 individual serving dishes & serve immediately garnished w/opt avocado slices &/or lime wedges as desired.

mayonnaise, sour cream, prawns, green beans, carrot, cucumber, eggs, jalepeno chili, salt, avocado, lime

Taken from www.food.com/recipe/mexican-prawn-salad-365916 (may not work)