Ingredients

• lemon juice
• to taste
• malt vinegar
• to taste
• 20 x raw tiger prawns
• shells on
• 1 Little Gem lettuce
• 1 sprig fresh thyme
• leaves picked
• cayenne pepper
• to serve
• ½ lemon
• juice only
• 1 tbsp Worcestershire sauce
• 5 tbsp tomato ketchup
• few drops Tabasco sauce
• 2 pinches smoked paprika
• ½ tsp paprika
• 1 tbsp double cream
• 4 tbsp mayonnaise
• 1 pinch cayenne pepper
• pinch salt
• 1 tsp cracked black pepper

Directions

• Bring a large pan of water to the boil and add a squeeze of lemon and glug of vinegar. Add the whole prawns and cook until they rise to the surface. Drain and chill in ice-cold water.
• Peel the cooled prawns
• leaving one prawn whole per serving (for the garnish).
• Cut the little Little Gem lettuce in half and place in ice-cold water to crisp it up.
• For the sauce
• mix all the sauce ingredients together.
• To assemble the cocktails
• drain the lettuce and pat dry with kitchen paper. Arrange two-thirds of the leaves in martini glasses or small bowls.
• Shred the remaining leaves and add to a mixing bowl. Add the peeled prawns and spoonful of sauce. Top with the unpeeled prawn and a sprinkling of cayenne pepper.