Prawn (Shrimp) Cocktail - cooking recipe

Ingredients

16 baby lettuce leaves
40 medium sized cooked prawns, prepare and leave tail intact
1 avocado
100 g grape tomatoes or 100 g cherry tomatoes
1/2 lemon, juice of

Preparation

To prepare prawns -remove heads and peel. I like to leave the tails intact for presentation (though if serving to children may be better to fully peel their prawns). Set aside.
Layer lettuce leaves in the bottom of 4 small bowls. Top with 7 prawns to each bowl. Place them so that they can be seen around the edges of the bowl. Reserve remaining prawns.
In a separate bowl combine chopped avocado and halved cherries. Mix and coat thoroughly with the juice of half a lemon. Place on top of the bowls of lettuce and prawns- share out amongst the 4 bowls.
Top the cocktails with the remaining prawns (3 each bowl). Sprinkle with some herbs if desired and add some mayo or seafood sauce of your choice.