This is a classic for a very good reason. This version is served hot, but using cold, cooked prawns is equally delicious.
1 lb. raw prawns
1 tbs. olive oil
3/4 cup mayonnaise
3 tbs. tomato ketchup
1 tbs. lemon juice
few drops Tabasco sauce
handful finely shredded lettuce
1 tbs. pink peppercorns, crushed or 2 tsp. paprika, to serve
In a large bowl, stir together the mayonnaise, ketchup, lemon juice and Tabasco sauce, then set aside.
Heat the oil in a skillet. Season the prawns and cook until just pink. Tip into the sauce and toss well.
Arrange the lettuce on six small plates or one large platter. Top with the shrimp, then scatter over the peppercorns or paprika.
Serves 4
Cooking with Nigella 