1. Clean the prawns and, if raw, cook them in salted water for 2-3 minutes, then chill.
2. For the Marie Rose sauce, mix the mayonnaise with the ketchup – you want a pale pink colour.
3. Add the lemon juice, Worcestershire sauce and a pinch of cayenne.
4. Shred the lettuce finely and put it in the base of stemmed glasses or bowls.
5. Pile the prawns on top and spoon over plenty of sauce.
6. Dust with cayenne and serve with a lemon wedge and buttered toast.
Tip: The iconic starter of 1970s British dinner parties, now a retro classic. Serve it ice cold – chill the glasses first.
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