Prawn Cocktail

1½ pints prawns
a really good mayonnaise
tomato puree
lettuce heart
lemon slices
chopped parsley
a little cayenne pepper
black pepper



Defrost or peel the prawns (if fresh).
Add enough tomato puree to the mayonnaise to colour it deep pink.
Stir the prawns into this mixture and season with a little freshly ground black pepper.
Wash and shred the lettuce and divide it between four attractive dishes or scallop shells.
Spoon the prawn and mayonnaise mix equally onto the lettuce.
Drop a little chopped parsley onto each and a tiny pinch of cayenne pepper.
Take four slices of lemon and cut half way across the diameter of each.
Twist one cut half backwards and one forwards.
Place one lemon twist on top of each prawn cocktail.
Serve with thin brown bread and butter.
The prawn and mayonnaise mixture can also be used to fill half an avocado pear to make another good hors d'oeuvre.