Bring a large pan of water to the boil and add a squeeze of lemon and glug of vinegar. Add the whole prawns and cook until they rise to the surface. Drain and chill in ice-cold water.
20 large prawns, 1/2 fresh lemon, malt vinegar
Peel the cooled prawns, leaving one prawn whole per serving (for the garnish).
Cut the little Little Gem lettuce in half and wash thoroughly.
1 large Little Gem lettuce
For the sauce, mix cayenne pepper, lime juice, mayonnaise, Worcestershire, Tabasco and ketchup in a bowl. Season with salt and black pepper to taste.
To assemble the cocktails, drain the lettuce and pat dry with kitchen paper. Arrange two-thirds of the leaves in small bowls or wide glasses..
Shred the remaining leaves and add to a mixing bowl. Add the peeled prawns and spoonful of sauce. Top with the unpeeled prawn and a sprinkling of paprika pepper