1 ripe avocado
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
Gordon Ramsay: Cookalong Live