Ingredients

• 275g/10oz mayonnaise
• 2 small garlic cloves
• crushed
• 6 tbsp roughly chopped fresh coriander
• 2 tbsp lime juice
• 2 tsp apricot jam
• 1 red chilli
• deseeded and chopped
• salt and freshly ground black pepper
• 900g/2lb mixed cooked unpeeled prawns
• shells removed
• 2 firm pink grapefruit
• peeled and segmented
• ½ small white cabbage
• cored and shredded
• 2 fennel bulbs
• trimmed
• quartered and thinly sliced
• 2 Little Gem lettuces
• thinly sliced
• ½ lime
• thinly sliced
• small handful fresh coriander leaves
• ½ red chilli
• deseeded and cut into thin strips

Directions

• Place all of the dressing ingredients into a food processor and blend until combined and smooth
• then season to taste with salt and freshly ground black pepper. Place into a bowl and store in the fridge until ready to serve.
• To make the prawn cocktail
• place the prawns and dressing into a bowl and mix together gently.
• Tear the grapefruit segments into chunks and add them to the prawn mixture
• stirring to combine.
• Place the cabbage
• fennel and lettuce into a separate large bowl and mix together well.
• Divide the salad mixture among eight flat sundae glasses or bowls.
• Spoon equal portions of the prawn and grapefruit mixture over the top of each.
• Garnish with a slice of lime
• a few coriander leaves and a few shreds of red chilli and serve.