Fiery Chilli Pesto Prawn Cocktail
2 spring onions
2 tsp. lime juice
2 tsp. Worcestershire sauce
1 tsp. clear honey
400g cooked and peeled king prawns
1 little gem lettuce
1. Trim the spring onions, then finely slice lengthways to make ribbons. Pop them into a small bowl of cold water and set aside. They will start to curl up.
2. Spoon the mayonnaise into a mixing bowl and add the pesto, lime juice, Worcestershire sauce and honey. Stir together till smooth, then taste and add a pinch of salt and pepper, if you think it needs it. Add the prawns and gently stir to coat in the sauce
3. Break the lettuce into individual leaves and use them to line 4 wine glasses or champagne saucers. Halve the avocado and scoop out the stone. Scoop the flesh out of the skin and slice into long, thin wedges. Divide the avocado between the glasses, then spoon in the prawns.
4. Finely chop the chilli, halving it and scooping out the seeds and white pith for less heat, if you prefer. Drain the spring onions and pat dry with kitchen paper. Garnish the prawn cocktails with the chopped chilli and spring onions. These cocktails are delicious by themselves or with buttered brown bread.