Prawn Cocktail

From 'The Road to Mexico' by Rick Stein

Add a spicy spin to a classic prawn cocktail.

Ingredients:

• 375g medium prawns, cooked peeled and deveined
• 2 avocados, stoned, peeled, and diced, then tossed in lime juice to prevent browning
• 2 tomatoes, chopped
• Small handful of chopped coriander
• 1 little gem lettuce shredded, and lime wedges to serve
  • For the Sauce:
• 275ml tomato juice
• 4 tbsp extra virgin olive oil
• Juice of 1 large lime
• 2 cloves garlic, peeled
• ½ red onion, roughly chopped
• 2 tsp chilli sauce
• 1 tsp Worcestershire sauce
• 2 heaped tbsp Chipotles en Adobo
• ¼ tsp salt
• 8 turns of black peppermill

Recipe:

1. For the sauce
   1. Put the tomato juice, oil, lime juice, garlic, onion, chilli sauce, Worcestershire sauce, and the Chipotles en Adobo in a blender.
   2. Season with salt and pepper, then blend until smooth.
   3. Refrigerate until you are ready to assemble the dish (or any other dish you wish to add this sauce too!)
2. When ready to eat, mix the prawns with the sauce, diced avocado, tomatoes, and ¾ of the chopped coriander.
3. Divide the shredded lettuce between 4 chilled cocktail glasses.
4. Top with the prawn mixture, then sprinkle the remaining coriander.
5. Serve with lime wedges.