Smoky Pawn Cocktails

1 1/4 cup (375g) whole-egg mayonnaise
1 1/2 tsp smoked paprika (pimenton) (see note), plus extra to sprinkle
3 tsp lemon juice
1 1/2 tsp smoked or regular sea salt (see note)
32 cooked prawns (about 1kg), peeled
2 avocados, cut into 1cm cubes
2 tbs olive oil
1/3 iceberg lettuce, finely shredded
2 Lebanese cucumbers, peeled, halved, seeds removed, finely chopped
6 spring onions, thinly sliced on an angle

Step 1 Combine the mayonnaise, smoked paprika, lemon juice and 1/2 teaspoon smoked or regular salt in a small bowl. Cover and chill until serving.

Step 2 Season prawns with the remaining salt and some pepper, then set aside. Toss avocado with olive oil and season with sea salt and black pepper. Set aside.

Step 3 Divide lettuce among 8 serving glasses. Top with avocado, cucumber and most of the spring onion. Arrange prawns on top and finish with a generous dollop of the smoky mayonnaise.

Step 4 Sprinkle prawns with remaining onion and some smoked paprika and serve.
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Dec 5, 2012