Avocado with shrimps
Serves N/A
Prep Time 30 mins
Cooking mins
Level low
Ingredients
- 900g Large Prawns
- Fresh Lettuce Leaves
- 25g rocket leaves
- 1 Ripe and firm Avocado
- Cayenne Pepper
- 1 Whole divided into 6 wedge shaped limes
- 1 quantity of Mayor Mayonnaise
- 1 tsp Pinto's Pride Worcester Sauce
- A few drops Pinto's Pride Red Hot Pepper Sauce
- 2 tablespoons Mayor Ketchup
- 1tbsp Juice of limes
The very best version of this is made with prawns (either fresh or frozen in their shells) that you have cooked yourself. Failing that, buy the large cooked prawns in their shells, or if you can only get shelled prawns cut the amount to 1 lb (450 g). To prepare them: if frozen put them in a colander and allow to defrost thoroughly at room temperature for about 1 hour. After that, if using uncooked prawns, heat a large solid frying pan or wok and dry-fry the prawns for 4-5 minutes until the grey turns a vibrant pink. As soon as they're cool, reserve 6 in their shells for a garnish and peel the remainder. Then take a small sharp knife, make a cut along the back of each peeled prawn and remove any black thread. Place them in a bowl, cover with clingfilm and keep in the fridge until needed. To make the cocktail sauce, prepare the mayonnaise and add it to the rest of the sauce ingredients. Stir and taste to check the seasoning, then keep the sauce covered with clingfilm in the fridge until needed. When you are ready to serve, shred the lettuce and rocket fairly finely and divide them between 6 stemmed glasses, then peel and chop the avocado into small dice and scatter this in each glass amongst the lettuce. Top with the prawns and the sauce, sprinkle a dusting of cayenne pepper on top and garnish with 1 section of lime and 1 unpeeled prawn per glass. Serve with brown bread and butter.
Recipe by Anton B.Dougall
