Ease of preparation rating: Easy.
Yield: 2-3 servings.
Marie Rose Sauce
Ingredients
Juice of one lime
¼ cup (60ml) of mayonnaise
2 tablespoons (30ml) of ketchup
1 teaspoon (5ml) Worcestershire sauce
½ tablespoon (8ml) Brandy
1 teaspoon (5ml) Tabasco sauce
Salt and pepper, to taste
Pinch of cayenne pepper
Method
Place all ingredients in a mixing bowl, and whisk together.
Reserve for plating.
Salad
Ingredients
1 ripe avocado, halved and seeded
1 large can of palm hearts, drained
1 head of butter lettuce
300 grams (11oz.) peeled prawns
2 tablespoons (30ml) fresh cilantro, chopped
2 tablespoons (30ml) olive oil
Salt and pepper
Juice from 1 lime.
Marie Rose Sauce
Method
Heat grill over high heat.
Toss prawns in a mixing bowl with oil, salt and pepper.
Place prawns on grill and cook for 3-4 minutes.
Flip, and cook for another 2-3 minutes.
Once slightly charred on both sides, remove from grill and set aside.
Repeat the process to grill the palm hearts and set aside.
Peel and slice the avocado, and toss them in the lime juice to prevent browning. Set aside.
Roughly chop the grilled palm hearts. Set aside.
Cut the lettuce into large pieces and place lettuce into a bowl. Top with palm hearts, avocado and prawns.
Drizzle Marie Rose Sauce over the salad.
Serve cold, and garnish with cilantro.