Prawn (Shrimp) Cocktail
photo by Chef floWer
- Ready In:
- 40mins
- Ingredients:
- 5
- Yields:
-
4 cocktails
- Serves:
- 4
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
directions
- 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.
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Reviews
-
Yum! I wasn't feeling hungry for dinner and I cooked steaks for Little Miss (DD) and Hubby so I made this up as a side salad for them and a main dish for me. It was so light, flavoursome, simple, healthy and refreshing, perfect for all this hot weather we are having. I did substitute baby lettuces for iceberg lettuces otherwise kept everything as written. Thank you **Jubes** for another great recipe
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free