Australian Avocado and Prawns
16 large, cooked prawns, peeled
4 small, cupped lettuce leaves
2 ripe avocados
French dressing
paprika thin lemon wedges
thin tomato wedges
parsley sprigs
Put 4 prawns aside for garnish. Chop remaining prawns and put aside. Take 4
individual serving dishes and put a lettuce leaf in each one. Wash avocados
and dry. Split in two lengthwise and remove the seeds. Put one avocado half
into each lettuce cup. Pour dressing into the centre where the seed has been
and grind over a little black pepper and salt. Fill the avocado centres with
prawns, pour over more French dressing then top each serving with one of the
whole prawns kept aside. Sprinkle with paprika, and decorate dishes with lemon
and tomato wedges, and a parsley sprig or two.
Serves 4 as an entree.