1.8kg cooked medium king prawns, peeled, deveined
2 baby cos lettuce trimmed, finely shredded
2 Lebanese cucumbers, trimmed, finely chopped
2 vine-ripened tomatoes, deseeded, finely chopped
2 avocados, peeled, sliced
Lemon wedges, to serve
¾ cup light sour cream
½ cup tomato sauce
2 tablespoons lemon juice
2 tablespoons horseradish cream
3 teaspoons Worcestershire sauce
To make sauce, whisk all ingredients in a medium bowl until smooth. Season with salt and ground white pepper.
Toss prawns with half the sauce in a large bowl.
To assemble, divide half the prawns evenly among eight serving glasses (11/4-cup capacity). Top with lettuce, cucumbers and tomatoes. Spoon about 1 tablespoon of the remaining sauce over salad. Top with avocados and remaining prawns.
Serve with lemon wedges.
TIP! Seafood sauce makes 1½ cups. It can be made up to two days ahead. Keep, covered, in the fridge. Cos lettuce can be replaced with iceberg lettuce, if preferred.