Shrimp Cocktail Salad

Prep Time: 15 mins | Cook Time: 0 min | Course: Dinner | Servings: 2

Prawns adorn this cherry tomato and avocado topped salad with a homemade blend of classic cocktail sauce flavors in a marie rose sauce; it makes a great salad dressing as well. 

Marie Rose Cocktail Sauce:

¼ cup mayonnaise

2 Tbsp ketchup

2 Tbsp sweet chili sauce

1 tsp grated onion

1 tsp anchovy

1 tsp lemon zest

1 Tbsp lemon juice

1 tsp horseradish

Worcestershire, a dash

Hot sauce, a couple shakes

Onion salt, to taste

Salt and pepper, to taste

Whisk all ingredients well in a mason jar and pour over salad, reserving some for dipping prawns in. Store in the refrigerator.

14 thawed large prawns, cooked and cleaned with tails on

5 oz mixed baby greens

1 avocado, diced

1 pint cherry tomatoes, halved

2 green onions, sliced

1 Tbsp cilantro, chopped

Layer lettuces, avocado, tomatoes, green onions and cilantro on a salad platter and dot with dressing. Pour some extra sauce for dipping prawns into 2 cocktail glasses. Hang the prawns around the glass rims.