Prawn cocktail Recipe
- 500g/1lb 2oz frozen Atlantic prawns, de-frosted, drained
- 150ml/5fl oz ready-made gazpacho
- 150ml/5fl oz low-fat crème fraîche
- 1 shallot, peeled, very finely diced
- 2 tomatoes, skins removed, flesh diced
- 1 red chilli, stalk removed, finely diced
- 6 radishes, trimmed, finely sliced
- small bunch fresh coriander leaves, chopped, plus extra sprigs to garnish
- 1 lime, juice and zest
- 8 dashes Tabasco
- salt and freshly ground black pepper
- 2 small baby gem lettuces, shredded
- 1 large ripe avocado, peeled, stone removed, flesh sliced lengthways
- 4 pinches cayenne pepper
- 4 large fresh cooked prawns, heads and shells intact
- 4 sprigs fresh coriander
- For the prawn cocktail, mix together all of the prawn cocktail ingredients in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.
- To serve, divide the shredded lettuce equally among four serving dishes. Arrange the avocado slices on top, then spoon over the prawn cocktail mixture. Sprinkle over a pinch of cayenne pepper and garnish with a shell-on prawn and a sprig of coriander. Serve immediately.
