4 tbsp mayonnaise
2 tsp tomato ketchup
1 tsp tomato purée
dash Tabasco sauce
1 tsp salad cream
1 tsp lemon juice
4 Little Gem lettuces, shredded
75g/2½oz tomberries, or very small cherry tomatoes, halved
500g cooked prawns
pinch paprika, for garnish
In a bowl, mix together the mayonnaise, ketchup, tomato purée, Tabasco, salad cream and lemon juice until well combined.
Mix the shredded Little Gem lettuce together with the tomberries or cherry tomatoes. Divide the salad among four serving glasses.
Mix the prawns together with the sauce, reserving four prawns for garnish.
To serve, spoon the prawn cocktail mixture over the salad in each glass. Garnish each glass by hooking a prawn over the rim.
Sprinkle over a bit of paprika and serve immediately.
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