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Photo of Grilled prawn cocktail by WW

Grilled prawn cocktail

4
Points®
Total Time
30 min
Prep
25 min
Cook
5 min
Serves
8
Difficulty
Moderate
Add some pizzazz and an old-school entrée becomes a star salad.

Ingredients

Raw peeled prawns

56 small, (2kg), peeled, deveined, tails intact

Olive oil

2 tbs

Garlic

6 clove(s), finely chopped

99% fat-free, plain or natural yoghurt, unsweetened

1 cup(s), (320g)

Tomato sauce (ketchup)

cup(s), (80ml)

Worcestershire sauce

1½ tbs

Lemon juice

2 tbs

Ground cayenne pepper

¼ tsp, (pinch)

White sourdough bread

80 g, (4x20g slice)

Cos lettuce

2 baby

Lebanese cucumber

2 medium, chopped

Avocado

2 medium, chopped

Red onion

1 medium, thinly sliced

Instructions

  1. Combine prawns, oil and garlic in a large bowl.
  2. Combine yoghurt, tomato and Worcestershire sauces, juice and pepper in a small bowl.
  3. Preheat a chargrill or barbecue grill over medium-high heat. Cook prawns, turning, for 3–4 minutes or until just cooked through. Cook bread for 1 minute each side or until golden. Tear bread into bite-sized pieces.
  4. Top lettuce with cucumber, avocado, onion, bread and prawns. Drizzle with sauce to serve.