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
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