I remember prawn cocktail as a child and it was on menus everywhere.  You can make a large bowl or individual servings in glasses.  It is a light, refreshing starter to your meal and very easy to assemble and transport if need be? The preparation can be done the day before and assemble just before eating,

Serves 4

Ingredients

600g prawns, peeled and cooked

2 avocados

½ (100g) cucumber

8 cherry tomatoes, cut in half

½ red onion

200g baby gem or small cos leaves, washed and drained

50g watercress or rocket leaves, 

1 lime

Pinch sea salt and cracked pepper

1 tsp fresh dill or fennel frogs (leaves)

Dressing

2 Tbsp good quality mayonnaise

2 Tbsp creme fraiche

2 Tbsp tomato sauce

Splash or two of tabasco or similar hot sauce

Splash or worcestershire sauce

Lemon or lime wedges for serving

Pinch of cayenne for serving

Method

Prepare the prawns,  by defrosting in the fridge overnight. Rinse and pat dry.  Lightly score the back of the prawn from top to bottom so it slightly opens up and devein.  This is a little dark vein that you will see, gently pull out and discard.  Keep the prawns in the fridge until required.

Prepare all your salad ingredients such as washing and drying your lettuce.  This will keep well overnight in the fridge in a covered container.  It will also help to keep it extra crunchy.

Peel the cucumber and remove the seeds, cut into small dice, add a little lime juice, salt and chopped dill. Add the diced red onion and toss through, set aside.

To make the dressing, mix all the ingredients together in a small bowl, add a little lime juice and adjust the balance.  Some people like it spicy and some not, that is up to you.

To assemble on the day - Tear up the lettuce and place on the bottom of your dish, scatter over the marinated cucumber and onion.  Slice the avocado, squeeze over a little lime juice and sprinkle over salt and pepper and place this on top of the cucumber. 

Dress the prawns  (leaving a few aside for garnishing) in the dressing and generously place on top. 

Serve with the remaining prawns on top or hanging over the rim of the bowl/glasses, sprinkle over a little cayenne pepper, lime wedges and a few watercress and dill leaves.

Best eaten immediately.