Total Time
20mins
Prep 20 mins
Cook 0 mins

A fantastic summer evening salad. I used medium chilli sauce, which was just right for us. One of the best salads we've had recently!! from Mexican,healthy ways with a favourite cusine.

Ingredients Nutrition

Directions

  1. Put the prawns in a large bowl,add the lime juice and salt and pepper.
  2. Toss lightly, then leave to marinate.
  3. Cut a cross in the base of each tomato.
  4. Place them in a heat proof bowl and pour over boiling water to cover.
  5. After 3 minutes, lift the tomatoes out with a slotted spoon and plunge them into a bowl of cold water.
  6. Drain, the skins will have begun to peel back easilly from the crosses.
  7. Skin the tomatoes completely, then cut them in half and squeeze out the seeds.
  8. Chop the flesh into 1/2 inch cubes and add to the prawns.
  9. Cut the avacado in half, remove the skin and seed, then slice the flesh into 1/2 inch chunks.
  10. Add it to the prawn and tomato mixture.
  11. Mix the hot chilli sauce, sugar and sour cream in a bowl.
  12. Fold into the prawn mixture.
  13. Line a bowl with the lettuce leaves, then top with the prawn mixture.
  14. Cover and chill for at least 1 hour, then garnish with fresh basil and strips of green pepper.
  15. Crusty bread makes a perfect accompaniment.

Reviews

(2)
Most Helpful

Wow - this is absolutely fabulous. We love cold shrimp and this is one of the best recipes I've ever made with them. Incredibly tasty - no one predominant flavor - just a perfect meld of slightly tangy and cool. I followed the recipe exactly on this one.

SuzieQue August 08, 2002

Very tasty and so simple to prepare. I think it is perfect for a light lunch. I used yogurt instead of sour cream and it worked out great.. Thanks for posting Derf!

maggie #4 August 08, 2006

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