Vickys Prawn Cocktail Crostini, Gluten, Dairy, Egg & Soy-Free

• 5 tbsp mayonnaise, egg-free recipe link below
• 3 tbsp tomato ketchup (I have a tomato-free version link below if you need it)
• 2 ripe avocados, flesh chopped into small chunks and tossed gently in some lemon juice
• 300 grams cooked, cooled and peeled prawns
• 2 tbsp olive oil
• 8 slice of ciabatta or french baguette bread sliced on the diagonal, my free-from baguette recipe link is below
• 8 baby gem lettuce leaves
• 1 pinch paprika or ground cayenne pepper to garnish

1. In a bowl, mix the mayo, tomato sauce and Tabasco to taste.
2. You might like to add a drop of brandy too.
3. Mix all together to make the Marie Rose pink prawn cocktail sauce
4. Mix the prawns with the avocado and half of the sauce, stir gently so you don't smash up the avocado
5. Rub the olive oil on both sides of the ciabatta or baguette slices then grill on each side until toasted brown
6. Spread some sauce on each slice then top with a baby gem leaf.
7. Add a spoon of the prawn cocktail mix and sprinkle with a little paprika or cayenne pepper

mayonnaise, tomato ketchup, avocados, prawns, olive oil, bread, gem lettuce, paprika

Taken from cookpad.com/us/recipes/333935-vickys-prawn-cocktail-crostini-gluten-dairy-egg-soy-free (may not work)