INGREDIENTS
1kg cooked Prawns, peeled and deveined
2 avocados
½ lemon, juiced
½ iceberg lettuce, finely shredded and chilled
Chervil, for garnishing
METHOD
Make Marie-Rose Sauce: combine all ingredients well, cover and refrigerate until needed.
Cut prawns into bite-sized pieces.
Dice avocados and toss with lemon juice. Add prawn and just enough Marie-Rose sauce to coat well.
Place lettuce in the base of individual serving bowls. Top with prawn and avocado mixture and place a sprig of chervil on top.
