700 g. cooked and peeled cold-water prawns
5 Romaine lettuce
200 ml cocktail sauce
A few drops Tabasco
Half a baguette
100 ml olive oil
Dill to garnish
Defrost the cold-water prawns. Finely chop the salad and dice the cucumber.
Peel the avocado and remove the stone. Slice it thinly.
Mix the salad and cucumber with cocktail sauce.
Cut the baguette into thin slices, rub them with olive oil, salt and toast them on the grill.
Put the salad in the bottom of the glass and garnish with prawns, avocado slices and top with Tabasco sauce and dill. Serve with the crostini bread.