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
1 tsp cracked black pepper
Serves - 4
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