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Categories:Viewed: 17 - Published at: 7 years ago
Ingredients
- 16 baby lettuce leaves
- 40 medium sized cooked prawns, prepare and leave tail intact
- 1 avocado
- 100 g grape tomatoes or 100 g cherry tomatoes
- 1/2 lemon, juice of
Method
- To prepare prawns -remove heads and peel. I like to leave the tails intact for presentation (though if serving to children may be better to fully peel their prawns). Set aside.
- Layer lettuce leaves in the bottom of 4 small bowls. Top with 7 prawns to each bowl. Place them so that they can be seen around the edges of the bowl. Reserve remaining prawns.
- In a separate bowl combine chopped avocado and halved cherries. Mix and coat thoroughly with the juice of half a lemon. Place on top of the bowls of lettuce and prawns- share out amongst the 4 bowls.
- Top the cocktails with the remaining prawns (3 each bowl). Sprinkle with some herbs if desired and add some mayo or seafood sauce of your choice.
