Fancy something a bit different this year? Why not try scallops with pancetta, a platter of poached salmon or spicy prawn cocktails
- 300g (10½oz) uncooked king prawns, peeled
- 5tbsp mayonnaise
- 1tbsp tomato ketchup
- 1tsp brandy
- Pinch of dried chilli flakes
- Squeeze of lemon juice
- Salt and freshly ground black pepper
- 8 Little Gem lettuce leaves
- 4 red chicory leaves
- 150g (5¼oz) king prawn tails, cooked
Put a little oil in a small pan, heat gently and add the prawns. Cook for 1-2 minutes on each side or until pink and cooked through.
Set aside. In a large bowl, mix together the mayonnaise, ketchup, brandy, chilli flakes and a squeeze of lemon juice. Season with salt and pepper to taste. Fold in the king prawns.
Shred 2 of the lettuce leaves and divide between four serving glasses. Place one chicory leaf and one lettuce leaf into each of the glasses and spoon over the prawn and sauce mix. Top with the prawn tails and serve.