• 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.