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Recipe by olive magazine

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1. Mix together all the sauce ingredients, adding more Tabasco or lemon if you like. Toss with the peeled prawns.
2. Arrange the little gem leaves in pretty glasses. Pile on the prawns and sprinkle with a tiny pinch of cayenne. Serve with lemon wedges and prawns in shells (if using).

Per serving

189 kcalories, protein 17.6g, carbohydrate 2.1g, fat 12.3 g, saturated fat 2g, fibre 0.4g, salt 1.69 g

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• Beryl

  31 January 2009

  Beryl rated and commented on this recipe

  

  An excellent and easy starter which went down very well at a dinner party. Will definitely try the recipe again, possibly adding a little more Tobasco sauce (just an extra dash !)

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Ingredients

• 300g large cooked peeled prawns
• 2 heads Little Gem lettuce , leaves separated
• a large pinch cayenne pepper or paprika
• large cooked prawns in shells to garnish (optional)
• lemon wedges, to serve

MARIE ROSE SAUCE

• 4 tbsp mayonnaise
• 1½ tbsp tomato ketchup
• a dash Tabasco sauce
• 1 tbsp lemon juice

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 10 minutes

Ingredients

• 300g large cooked peeled prawns
• 2 heads Little Gem lettuce , leaves separated
• a large pinch cayenne pepper or paprika
• large cooked prawns in shells to garnish (optional)
• lemon wedges, to serve

MARIE ROSE SAUCE

• 4 tbsp mayonnaise
• 1½ tbsp tomato ketchup
• a dash Tabasco sauce
• 1 tbsp lemon juice

Per serving

189 kcalories, protein 17.6g, carbohydrate 2.1g, fat 12.3 g, saturated fat 2g, fibre 0.4g, salt 1.69 g

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