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Prawn Cocktail |
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Serves 4
· 350g (12oz) peeled and cooked prawns · 1 crisp green lettuce · 4 tablespoons tomato ketchup · 4 tablespoons low-fat natural yogurt · 2 tablespoons reduced-oil low-calorie salad dressing · Dash of Tabasco sauce · salt and freshly ground black pepper · Paprika · 4 lemon wedges to garnish
Wash the prawns and drain well. Wash the lettuce leaves, drain well and finely shred. Place the shredded lettuce in the bottom of 4 wineglasses or small dishes and arrange the prawns on top. Combine the tomato ketchup, yogurt and salad dressing in a small bowl, and season to taste with salt, pepper and a dash of Tabasco. Spoon the dressing over the prawns and sprinkle with paprika.
Garnish with the lemon wedges |