Prawns & Avocado with Rose Sauce
Serves 8, Prep 20 mins
2 baby cos lettuce (260g each) 1kg cooked, peeled king prawns, tails intact 2 ripe avocados, peeled and sliced 1 medium vine-ripened tomato, finely
chopped Chervil leaves and fried shallots, to garnish
ROSE SAUCE 1 cup whole-egg mayonnaise ¹/³ cup tomato sauce 3 tsps lemon juice 2 tsps Worcestershire sauce Cracked black pepper,
1 To make rose sauce, place all ingredients in a small bowl. Mix well to combine. Set aside. 2 Wash cos lettuces whole. Drain well and pat dry with absorbent kitchen paper. Trim and discard bases from each lettuce. Cut crossways in four even portions, ensuring you keep the pieces whole and leaves intact. 3 Place one portion of lettuce on each serving plate. Top evenly with king prawns, avocado and tomato. Drizzle with rose sauce. 4 Garnish with chervil and fried shallots. Serve with remaining sauce on the side.