Peel all the prawns except 8 of them.
Wash and trim the lettuces and break them up into separate leaves.
Divide the leaves between 4 serving dishes.
Arrange the peeled prawns over the lettuce and grind some black pepper over them.
Combine the mayonnaise, Worcestershire sauce, Tabasco sauce, horseradish and tomato chutney.
Season this mixture with the lemon juice and add salt and pepper to taste.
Spoon this sauce over the prawns and sprinkle the paprika over the top.
Garnish each prawn cocktail with a sprig of fresh dill, 2 cherry tomatoes and a lemon wedge.
Butter the bread and cut each slice in half.
Garnish the prawn cocktails with the buttered bread and 2 unpeeled prawns on the side.
Serve immediately.
