Ingredients
- 3 heads Little Gem lettuce (baby romaine)
- 1 tablespoon lemon juice
- 200 g (7 oz) Salad Cream (or mayo or ranch dressing)
- 3 tablespoons tomato ketchup
- 450 g (1 lb) small prawns, peeled and cooked
- Few drops Tabasco
- 1 tablespoon pink peppercorns, crushed (or paprika instead)
Method
- Make sure the prawns are well drained.
- Combine the ketchup, Salad Cream or dressing, Tabasco and lemon juice.
- Tip in the prawns and mix to coat them in this sauce.
- Shred the lettuce finely and arrange it as a bed on 6 shallow bowls or plates.
- Divide the prawns between the plates, arranging them in pyramid type shapes.
- Scatter over paprika or roughly crushed pink peppercorns.