Ingredients


lemon juice, to taste

vinegar, to taste

20 x raw shrimp, shells on

1 Little Gem lettuce

1 sprig fresh thyme, leaves picked

cayenne pepper, to serve

For the sauce

½ lemon, juice only

1 tbsp Worcestershire sauce

5 tbsp tomato ketchup

2 pinches smoked paprika

½ tsp paprika

1 tbsp lactose free double cream

4 tbsp mayonnaise

1 pinch cayenne pepper

pinch salt

1 tsp cracked black pepper


Serves - 4



Method


Bring a large pan of water to the boil and add a squeeze of lemon and drop of vinegar.

Add the whole shrimp and cook until they rise to the surface. Drain and chill in ice-cold water.

Peel the cooled shrimp, leaving one shrimp whole per serving (for the garnish).

Cut the little Little Gem lettuce in half and place in ice-cold water to crisp it up.

For the sauce, mix all the sauce ingredients together.

To assemble the cocktails, drain the lettuce and pat dry with kitchen paper.

Arrange two-thirds of the leaves in glasses or small bowls.

Shred the remaining leaves and add to a mixing bowl. Add the peeled shrimp and spoonful of sauce.

Top with the unpeeled shrimp and a sprinkling of cayenne pepper.

 

Find a recipe on BBC Food


Recipe adapted from: Good Food

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