Ingredients
Method
- Make the dressing first. In a bowl, whisk together the mayonnaise, ketchup (or Worcestershire sauce), lemon juice, Dijon mustard, and hot sauce until smooth. Season with salt and white pepper. Cover and refrigerate for at least 2 hours to let flavors meld.
- Cook the prawns. Bring a large pot of salted water to a boil. Add the prawns and cook for just 1-2 minutes per side, until they turn pink and opaque — do not overcook or they'll become rubbery. The internal temperature should reach 145°F (63°C). Drain immediately and rinse under cold water to stop cooking. Pat dry with paper towels.
- Sauté the base. In a large skillet, melt butter over medium heat. Add the chopped onion and cook for 2-3 minutes until softened but not browned. Add garlic and cook for another 30 seconds until fragrant.
- Add the tomatoes. Stir in the halved cherry tomatoes and cook for 1-2 minutes until they begin to soften and release their juices. Season with a pinch of salt and white pepper. Remove from heat and let cool slightly.
- Assemble the cocktail. Place the torn lettuce at the bottom of chilled serving bowls or a large glass bowl. Arrange the cooked prawns on top, then spoon the sautéed tomato mixture over everything. Add avocado slices if using.
- Serve immediately with dressing. Drizzle generously with the chilled dressing and serve with lemon wedges for squeezing over the top.
Nutrition
Notes
The secret is letting the mayonnaise-based dressing chill for an hour or two before serving — I used to skip that step and ended up with warm, thin sauce every time. Now I make it while other things are going on and the flavors have time to marry together properly. Serve it in a chilled bowl with lemon wedges and maybe some crispy bacon crumbles on top if you're feeling indulgent.
I keep this recipe around because it works as an appetizer, light lunch, or even a starter for something more substantial later. The prawns cook so quickly that you won't feel tied to the stove while assembling everything else.