Prawn (Shrimp) Cocktail
- 16 baby lettuce leaves
- 40 medium sized cooked prawns, prepare and leave tail intact
- 1 avocado
- 100 g grape tomatoes or 100 g cherry tomatoes
- 1/2 lemon, juice of
- To prepare prawns -remove heads and peel. I like to leave the tails intact for presentation (though if serving to children may be better to fully peel their prawns). Set aside.
- Layer lettuce leaves in the bottom of 4 small bowls. Top with 7 prawns to each bowl. Place them so that they can be seen around the edges of the bowl. Reserve remaining prawns.
- In a separate bowl combine chopped avocado and halved cherries. Mix and coat thoroughly with the juice of half a lemon. Place on top of the bowls of lettuce and prawns- share out amongst the 4 bowls.
- Top the cocktails with the remaining prawns (3 each bowl). Sprinkle with some herbs if desired and add some mayo or seafood sauce of your choice.
baby lettuce leaves, prawns, avocado, grape tomatoes, lemon
Taken from www.food.com/recipe/prawn-shrimp-cocktail-266107 (may not work)