Prawn cocktail platter | Women's Weekly Food

Ingredients

• 1 tablespoon zested lemon rind
• 1/2 cup (125ml) lemon juice
• 1/3 cup (125ml) extra virgin olive oil
• 1/4 cup finely chopped fresh chives
• 3 kilogram cooked large king prawns (shrimp)
• 3 treviso radicchio (900g) or 3 small iceberg lettuces, trimmed
• 5 medium avocados (1.25kg), each cut lengthways into six wedges
• 1/2 cup coarsely packed micro herbs or micro salad
• 1 cup (250ml) crème fraîche
• 1/4 teaspoon tabasco
• 1/2 teaspoon sweet paprika
• Cocktail sauce
• 2/3 cup (200g) whole-egg mayonnaise
• 1 1/2 tablespoon tomato sauce (ketchup)
• 1/2 teaspoon worcestershire sauce
• 1 1/2 teaspoon lemon juice