Ingredients
• 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
Cocktail salsa
• 200ml mayonnaise
• 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
Method
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To make cocktail salsa, stir all ingredients in a large bowl to combine. Season. Set aside.
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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.
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Separate lettuce leaves without breaking them to get 10 whole lettuce cups. Finely shred any remaining leaves to get 1 cup of shredded lettuce.
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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.
