PRAWN COCKTAILS WITH SMOKY MAYONNAISE

Ingedients:

• 1 1/2 tsp smoked paprika (pimenton)
• 1 1/2 tsp smoked or regular sea salt
• 2 avocados, cut into 1cm pieces
• 2 tbsp olive oil
• 1/3 finely shredded iceberg lettuce
• 32 peeled cooked prawns (about 2lbs)
• 3 tsp lemon juice
• 2 ffinely chopped cucumbers, peeled, halved, seeds removed
• 6 spring onions, thinly sliced on an angle
• 1 1/4 cup (375g) whole-egg mayonnaise

Directions:
Combine the lemon juice, smoked paprika.  mayonnaise, and 1.5 tsp smoked salt in a bowl. Cover and chill until serving.

Season prawns with the some salt and some pepper, then set aside. Toss avocado with olive oil and season with sea salt and black pepper. Set aside.

Divide the iceberg lettuce among 8 serving glasses. Top with cucumber, avocado and most of the spring onion. Put the prawns on top and finish with a big dollop of the smoky mayonnaise.

Sprinkle prawns with remaining onion and some smoked paprika and serve. Great for appetizer.