Prawn Cocktail
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1 ripe avocado
1 lemon
1/2 lb of cooked small peeled prawns
Lemon wedges, to garnish
1/2 iceberg lettuce

For the Marie Rose Sauce:
7 oz paleo mayonnaise
2-3 tbsp paleo tomato ketchup
Pinch cayenne pepper
Dash Tabasco, to taste

Cut the avocado in half, remove the stone and carefully score each half 
using a small knife to create a criss-cross pattern. Squeeze each half 
generously with lemon juice to prevent it from dis-colouring.

To make the Marie Rose sauce mix the mayonnaise, ketchup, cayenne pepper, 
and a squeeze of lemon juice together in a large bowl. Season to taste with
Tabasco. Stir to combine.

Place a spoonful of Marie Rose sauce into the bottom of 4 serving glasses. 
Shred the lettuce and divide equally among the glasses. Scrape out the 
flesh from the avocado using a spoon and scatter over the lettuce. Spoon 
another layer of sauce on top.

Arrange the prawns on top and finish with a final spoonful of sauce 
(reserving any remaining sauce for future use). Sprinkle with a touch of 
cayenne pepper and garnish with a lemon wedge in each glass to serve.

Adapted from: Channel 4: Gordon Ramsay: Cookalong Live