Mexican-style king prawn cocktails

• 1 iceberg lettuce

• 1 ear sweetcorn, peeled, kernels eliminated

• 1/2 Spanish onion, finely sliced

• 2 jalapeno chillies, deseeded, finely diced

• 1/2 cup chopped coriander

• 1 avocado, finely diced

• extra virgin olive oil

• juice of two limes

• sea salt and freshly ground pepper

• 16 enormous cooked king prawns, peeled and deveined, tails intact

For sauce

• 3 tbsp tomato ketchup

• 2 chipotle chillies in adobo, minced

• 5 drops Tabasco sauce

• 250ml true-quality mayonnaise

1. To manufacture the sauce, simply fold the ketchup, chipotle and Tabasco thru the mayonnaise except nicely integrated.

   Wash the lettuce and discard the beginning air leaves, then shred finely. Distribute the shredded lettuce over a serving plate, then scatter corn, onion, chillies, coriander and avocado over the kill. Drizzle with olive oil and lime juice and season to style.

   Scatter the prawns over the salad and dollop a minute bit of sauce on every prawn. Aid straight.