Summary

Ingredients

• 150 g mayonnaise
• 6 tablespoon tomato ketchup
• 3 teaspoons brandy, (to taste)
• 2 dashes Tabasco
• 1 bunch dill
• 2 teaspoons horseradish, (grated; from the glass)
• some salt and pepper, white
• 1 teaspoon Worcester sauce
• 1 tablespoon lemon juice
• 1 head iceberg lettuce
• 2 lemon (s), (for decoration)
• 400 g shrimp (s), ready to cook
• 2 tablespoon olive oil

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Instructions

1. Sort and wash the salad and spin dry immediately in a salad spinner.
2. Squeeze 1 lemon (for 2 tablespoons of juice), wash 2 lemons and cut into wafer-thin slices (for decoration).
3. Mix the mayonnaise with the ketchup. Always use more ketchup than mayonnaise so that the sauce gets a nice color and a little sweetness as a contrast to the spiciness.
4. If you like, add the brandy and a few dashes of Tabasco and Worcestershire sauce.
5. Then stir in 1 tablespoon of horseradish and season to taste. Then add another 1 - 2 tablespoons of horseradish to taste. Not too much of it; that would give too much heat and it should NOT taste dominant. Mix everything together well and add 1 - 2 tablespoons of lemon juice and a little salt and white pepper to taste.
6. Dab the prawns with kitchen paper and fry them briefly on both sides in a little heated olive oil (approx. 1 - 1/2 minutes).
7. Arrange the finely chopped iceberg lettuce on a long, beautiful plate, spread the prawns on top and sap with the cocktail sauce (do not drown).
8. Arrange the thin lemon slices decoratively on top and place 1 sprig of dill on each lemon slice.
9. This is a typical 80s dish that was served in every 5-star restaurant or hotel.
10. Easy to prepare and great in taste!