Simon Rimmer served up a tasty Mexican prawn cocktail with Guacamole and chilli on Sunday Brunch.
The ingredients are: 500g of cooked king prawns, fully peeled.
Foe the dressing : 150g of mayonnaise, 1 tablespoon of ketchup, 1 teaspoon of smoked paprika, Juice and zest of 1 lime, 2 teaspoons of Mexican hot sauce, 1 teaspoon of Worcestershire sauce, 2 teaspoons of sherry and Quarter of a cucumber, deseeded and finely chopped.
For the guacamole: 2 ripe avocados, 1 plum tomato – deseeded, finely chopped, ¼ red onion – finely diced, 6-8 stems of coriander, finely chopped, 1 red chilli – chopped, seeds in, Juice and zest of 2 limes, Salt and Pepper and Shredded little gem lettuce.
Garnish with more cooked king prawns, tail on with red chilli and cayenne.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes