Mexican prawn cocktail recipe
Ingredients
For the dressing
3 tomatoes, peeled, seeded and diced
2tbsp tomato ketchup
½ bunch coriander leaves, chopped
1-2 green or red chillies, sliced
juice of 1 orange or ½ grapefruit
juice of 1 lime and lime slices
Worcestershire sauce
Tabasco
1tsp oregano
salt
pepper
180g cooked peeled king prawns
1 iceberg lettuce, shredded
2 avocadoes, halved and stoned and sliced
Dressing Combine all the ingredients in a large bowl, adding a few shakes of Worcestershire sauce and Tabasco to taste. Tip the prawns into the dressing and leave to marinate for 30 minutes in the refrigerator. Arrange the shredded lettuce in the bottom of any retro vessel, then top with avocado. Spoon the prawns and dressing on top and decorate with a lime wedge.
