2 Little Gem lettuce, outer leaves discarded

1 small carrot, coarsely grated

200g cooked peeled large shrimp

140g white crabmeat

2 vine-ripened tomatoes, skinned, seeded and diced

aged balsamic vinegar, to serve

Spanish smoked paprika, to serve

4 halved pitted green olives, to serve

For the dressing

140g mayonnaise

1½ tbsp tomato ketchup

3 tbsp lactose free cream (optional)

¾ tsp lemon juice


For the cocktail dressing, put the mayonnaise, ketchup, lactose free cream, lemon juice and a tiny splash of water into a bowl and mix together well until smooth. Season to taste with salt.

Finely shred the lettuce leaves, mix with the grated carrot and divide between 4 medium-sized plates.

Set aside 12 of the shrimp and cut the remainder into thick slices. Stir them into the cocktail dressing with the crabmeat and diced tomato, and spoon into the centre of the salad leaves.

Arrange the whole shrimp on top of the salad. To serve, drizzle each salad with balsamic vinegar, sprinkle with a tiny pinch of paprika and top with a green olive.

Recipe adapted from: Good Food

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