Broadcast Date: December 6, 2005 Prawn avocado salad Sunrise Christmas recipes A Christmas special for Southern hemisphere, presented by Jeanette Lane, Australia

32 (800g) medium cooked prawns	1 Cup flat leaf parsley, leaves
1 iceberg lettuce	Thousand Island sauce:
2 avocados, sliced	1 Cup whole egg mayonnaise
2 mangoes, sliced	1/4 Cup Worcestershire sauce
1 cucumber, peeled, halved	1/2 Cup tomato sauce
-lengthways, sliced	2 hard-boiled eggs, shelled,
1/2 red capsicum, chopped	-chopped
1/2 green capsicum, chopped	11/2 Tbl lemon juice
1 red onion, finely chopped

1. Shell and devain prawns, leaving tails intact.

2. Bash core of iceberg on the kitchen bench to loosen the core. Pull core out of lettuce. Place lettuce under cold running water to loosen leaves. Carefully pull leaves out; drain well.

3. Arrange lettuce leaves in individual serving bowls. Divide prawns, avocadoes, mangoes and cucumber among bowls.

4. To make thousand island sauce, place all ingredients in a blender. Blend until smooth. Pour into a bowl.

5. To serve, sprinkle combined capsicums, onion and parsley over prawn salads. Serve with thousand island sauce.

Hint. Sauce can be made up to 2 days ahead; refrigerate until serving.