2 fresh chorizo sausages
1 iceberg lettuce
15 cooked prawns, peeled, tails on and split down the middle lengthways
2 avocado, finely diced
½ bunch coriander, leaves picked, to garnish
200ml thick plain yoghurt
1½ tsp smoked paprika
100ml jalapeño sauce
Juice of 1 lemon or lime
Sea-salt flakes and freshly ground black pepper, to season
To make cocktail salsa, stir all ingredients in a large bowl to combine. Season. Set aside.
Remove casings from sausages and discard. Heat a large frying pan over high heat and cook sausage meat, breaking it up as it cooks, until crisp and crumbly.
Separate lettuce leaves without breaking them to get 10 whole lettuce cups. Finely shred any remaining leaves to get 1 cup of shredded lettuce.
To assemble dish, divide shredded lettuce among lettuce cups. Top with prawns and avocado. Sprinkle over crispy chorizo, then spoon over a generous amount of cocktail salsa. Garnish with coriander leaves and serve.