Servings: 6

Prawn & Avocado Cocktail Recipe Ingredients: 1 tbsp Olive Oil 2 tbsp Capers, chopped 1 tsp Tomato Paste 1 c Mayonnaise ½ tsp Chilli Flakes 4-5 large Iceburg Lettuce Leaves, finely sliced Juice and Zest of 1 Lemon 2 Avocados, peeled and thickly sliced 1 tbsp Chopped Chives 3 small Gherkins, finely chopped 24 Uncooked Prawns, drained

Directions:
Place the gherkins, capers, tomato paste and mayonnaise in a bowl.

Mix gently. Cover and refrigerate.

Heat the oil in a non-stick frying pan over a medium to high heat. Add the chilli flakes and prawns. Cook until the prawns have turned pink and started to brown.

Cool slightly, and toss in the chives.

Divide the lettuce between 6 serving dishes. Place a large dollop of the mayonnaise mixture on top of the lettuce and top with the prawns and avocado.

Squeeze a little lemon juice over the top of each dish.

Garnish with lemon zest.