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Cooking time:

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Serves: 6

150g large prawns

1 baby gem lettuce

1 avocado


1 small dill pickle, finely chopped

1tbsp 1 red onion, minced

100g mayonnaise

1tbsp tomato ketchup

1tsp lemon juice

½tsp garlic, minced

2 drops Tabasco sauce

salt and pepper, to taste

(or cheat and use bottled Thousand Island dressing)

Dainty prawn cocktails served in shot glasses. You can be polite and use a fork to eat them, or down in one.

  1. Mix all but 6 prawns into dressing.
  2. Shred the lettuce and line each shot glass with a tiny handful.
  3. Carefully spoon prawns on top of lettuce, then top with a large prawn and a few slices of avocado.


Prawns have a subtle sweetness and pair beautifully with rosé wines. We’ve gone for a sparkling pink fizz from the Loire Valley in France. The Society’s Saumur Rosé Brut NV is excellent value at £11.50 from The Wine Society. Made from the Cabernet France grape, its packed full of fresh strawberry, raspberry and redcurrant flavours. The acidity will balance the prawns and creaminess of the dressing perfectly.

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