- 2 Little gem lettuces
- 300g Cooked, peeled prawns
- Lemon juice
- 4 Tablespoon mayonaise
- 4 Tablespoon tomato ketchup
- Worcestershire Sauce
- Tabasco sauce
- Black Pepper
Roughly Shred the lettuce and put into the bottom of 4 glasses, divide the prawns between them and add a squeeze of lemon juice.
Mix the mayonaise and tomato ketchup with 2 good splashes of Worcestershire sauce, and a couple of splashes of Tabasco, add more lemon juice and a good grind of black pepper, then spoon over the prawns.