|Double cream||2 Tablespoon|
|Tomato puree||1 Teaspoon|
|Worcestershire sauce||1⁄8 Teaspoon|
|Prawns||6 Ounce, cooked and peeled|
|Iceberg lettuce leaves||2|
|Butter||2 Tablespoon (For Spreading)|
|Brown bread slices||2|
|Ground black pepper||To Taste|
1. In a small bowl, mix together the mayonnaise, cream, tomato puree and Worcestershire sauce. Add a squeeze of lemon juice and season with salt and pepper to taste. Add the prawns and stir well to coat.
2. Arrange the lettuce leaves on top of each other and shred into ribbons. Place in the bottom of glass serving dishes.
3. Butter the bread and cut the slices in half.
4. Add the prawn mixture to the serving dishes and garnish with slices of the lemon. Stand the prawn cocktails on small plates and serve the bread on the side.