نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

كوكتيل الروبيان الكلاسيكي

American 15 Mins Prep · 5 Mins Cook

Juice the lemon. Place 2 tsp of lemon juice, mayonnaise, ketchup, 1/4 tsp of cayenne, tabasco, Worcestershire sauce and 1/4 tsp of salt in a medium-sized bowl and whisk to combine. Adjust the seasoning, if necessary. Refrigerate until needed.
Preheat a barbecue grill or griddle pan over a high heat.
Place the prawns in a bowl with the paprika, the rest of the cayenne pepper (1/4 tsp), oil and the rest of the salt. Toss to coat. Grill the prawns for 2-3 minutes on each side until just cooked through.
Halve and peel the avocado. Lay one half of the avocado, cut side down, on a flat surface and thinly slice. Fan out the slices so that they form a long line with the slices overlapping each other. Split into two lines and, starting from one end, curl avocado slices toward the centre. Continue curling the avocado slices until you get a rose. Juice the lime. Sprinkle over about 4 tbsp of lime juice and set aside. Repeat this with the rest of the avocado.
Halve the pickled onions and trim the lettuce. Divide the sauce between four glasses and top with the avocado roses. Divide the prawns and lettuce between the glasses. Skewer the pickled onions with a toothpick and place in each glass.
Serve immediately.