Prawn Cocktail

Serves 4

110g tomato ketchup

100g mayonnaise

¼tsp cayenne pepper

12 drops Worcestershire sauce

10g lemon juice

Salt and black pepper

400g cooked shelled prawns

1 iceberg lettuce, finely shredded

1 avocado, peeled and diced

Combine the tomato ketchup, mayonnaise, cayenne pepper, Worcestershire sauce and lemon juice in a bowl and mix thoroughly. Season with salt and freshly ground pepper.

Add the prawns to the sauce and stir to coat.

Place the shredded lettuce on the bottom of four glasses or glass bowls, followed by the diced avocado, and then a generous spoonful of prawns and sauce.