1 avocado, halved, stone removed, peeled, coarsely chopped
1 Lebanese cucumber, finely chopped
1/2 small red onion, finely chopped
125g (1/2 cup) HCG mayonnaise
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice
6 drops red Tabasco pepper sauce
8 iceberg lettuce leaves
24 (about 2kg) cooked large king prawns, peeled leaving tails intact
Lemon wedges, to
serve
DIRECTIONS
Combine the avocado, cucumber and onion in a medium bowl.
Whisk together
the mayonnaise, tomato paste, Worcestershire sauce, lemon juice and Tabasco in
a bowl.
Line
each serving glass with 1 lettuce leaf. Finely shred the remaining lettuce
leaves and divide among the glasses. Top with the avocado mixture and prawns. Drizzle
over the mayonnaise mixture. Serve with lemon wedges.
Add some edible flowers too for decoration