This classic starter gets a punchy update from the Hairy Bikers in the form of fiery central American additions.
500g/1lb 2oz frozen Atlantic prawns, de-frosted, drained
150ml/5fl oz ready-made gazpacho
150ml/5fl oz crème fraîche
1 shallot, peeled, very finely diced
2 tomatoes, skins removed, flesh diced
1 red chilli, stalk removed, finely diced
6 radishes, trimmed, finely sliced
small bunch fresh coriander leaves, chopped, plus extra sprigs to garnish
1 lime, juice and zest
8 dashes Tabasco
For the prawn cocktail, mix together all of the prawn cocktail ingredients in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.
To serve, divide the shredded lettuce equally among four serving dishes. Arrange the avocado slices on top, then spoon over the prawn cocktail mixture. Sprinkle over a pinch of cayenne pepper and garnish with a shell-on prawn and a sprig of coriander. Serve immediately.
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