Ingredients

For the Pink Cocktail Dressing
½ cup mayonnaise
¼ cup tomato sauce
2 tsp Worcester sauce
2 tsp lemon juice
6 drops tabasco sauce

For the Prawn Cocktail
200g tin cocktail shrimps in brine
½ tsp smoked paprika
400g large prawns (de-veined & peeled)
1 Tbsp light olive oil
60g mixed lettuce
2 avocado pears
2 tsp lemon juice
4 thin slices lemon, twisted
freshly ground salt & black pepper

Method

For the Pink Cocktail Dressing
In a mixing bowl, mix together the mayonnaise, tomato sauce, Worcester sauce, lemon juice & tabasco sauce well.

For the Prawn Cocktail
Fold the shrimps into the dressing and chill in the fridge until needed.
Coat the prawns in the paprika.
Heat the oil in a large frying pan and fry the prawns on a medium-high heat until cooked & pink.  Transfer to a bowl & chill until needed.

Shred the lettuce & scatter on 4 individual side plates.
Place an equal portion of the shrimps (with a little dressing) in the centre of the plates.
Peel & slice the avocado pears, coat with lemon juice & place to the one side of the shrimps.  Top with the chilled prawns.
Garnish with the remaining dressing & a twist of lemon & season with freshly ground salt & black pepper.  Chill until serving.