Summer cocktail of prawns

Tamara West

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

1. Freshly ground white pepper
2. In a pot, bring to the boil 1 litre of water with onion and lemon.
3. Add prawns and simmer for 2 minutes. Remove from the pot, allow to cool then store covered in the fridge.
4. Place all the dressing ingredients intoa food processor and blend until smooth.
5. Slice lettuce into thin strips and arrange in the base of 4 serving dishes or glasses.
6. 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.
7. Toss the prawns with 1 Tbsp of cocktail sauce and a little extra salt to taste.
8. Arrange these on top then drizzle over a generous serve of cocktail sauce.
9. Serve with lemon wedges.