Mix the mayonnaise and tomato sauce together and add cayenne pepper to taste.

Add the Marie-Rose sauce to the prawns and season with lots of black pepper.

Place the avocado flesh, lemon juice and zest into a food processor and pulse until smooth and it resembles a purée. Season to taste.

Place the lettuce leaves onto a platter or individual plates and fill with a teaspoon of avocado purée, some julienned beetroot and 2–3 saucy prawns. Finish off with another dollop of avocado purée.

Eat immediately.

Tips

Replace the beetroot with julienned cucumber.

For larger portions, simply assemble in attractive glasses.