From Cook with Jamie
Serves 4
Ingredients
1 round lettuce
1 little gem lettuce
600g small, sweet, good-quality fresh or frozen prawns
2 ripe avocados
sea salt and freshly ground black pepper
cayenne pepper
1 lemon, cut into wedges, plus a little extra juice
for the Marie Rose sauce
3 heaped tablespoons mayonnaise
1 heaped tablespoon tomato ketchup
a splash of Worcestershire sauce
1 tablespoon good brandy
1-2 lemons
for the pangrattato
4 slices of good stale white bread
olive oil
sea salt and freshly ground black pepper
Separate the lettuce leaves from the cores. Wash and spin all your lovely leaves and put them to one side. Drain your fresh or thawed prawns.
For the Marie Rose sauce, mix together the mayo, ketchup, Worcestershire sauce and brandy until loose and pink. Cut the Marie Rose with a tang of lemon juice – add to taste
For the pangrattato, put the bread slices into a food processor and pulse until you have coarse breadcrumbs. Pour a good lug of olive oil into a frying pan, add a pinch of salt and pepper, then ad the breadcrumbs and fry until golden and crisp. Lay them on kitchen paper to drain off the oil
To assemble, score the avocados in half and twist them to separate the 2 halves. Remove the skin, slice them up roughly into 3 or 4 wedges and divide between the four plates.
Divide your prawns up and pile them on top of the avocado. I like to lightly dress the salad leaves with a little squeeze of lemon juice, a pinch of salt and pepper and a drizzle of olive oil. Toss them together and place a nice pile of leaves next to and around the avocado and prawns.
Gently spoon over the Marie Rose sauce, ideally, so there is one reasonably fine layer of sauce over most of the prawns. Flick over a pinch of cayenne, half on the prawns and half on the salad. Serve with a wedge of lemon on the side and your pangrattato in a separate bowl for sprinkling over.
