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Ingredients
500g whole raw prawns, remove the shell from the tail, keeping the head.
1 Avocado
4 tbsp whole egg mayonnaise
2 tbsp tomato ketchup
1 tsp Worcester sauce
½ tsp Tabasco sauce
½ an iceberg lettuce, chiffonade (finely shredded)
Olive oil
Salt and pepper
Method
Toss the prawns in the olive oil, salt and pepper then cook on your BBQ for 5 minutes each side.
Mix together the mayo, tomato ketchup, Worcester and Tabasco until a smooth Marie Rose sauce is achieved
Cut the skin from the avocado and cut into slices horizontally across (so you have a slice of avocado with a hole in the middle.
Place 3 slices of avocado in the middle of a serving plate, fill each hole with a tbsp of Marie rose then top with chiffonade of lettuce and 3 prawns per serve.
Drizzle the top with more Marie Rose before serving.
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