Forget sour cream and chilli overdose - there's a lot more to Mexican food.
1 iceberg lettuce
1 ear sweetcorn, peeled, kernels removed
1/2 Spanish onion, finely sliced
2 jalapeno chillies, deseeded, finely diced
1/2 cup chopped coriander
1 avocado, finely diced
extra virgin olive oil
juice of 2 limes
sea salt and freshly ground pepper
16 large cooked king prawns, peeled and deveined, tails intact
3 tbsp tomato ketchup
2 chipotle chillies in adobo, minced
5 drops Tabasco sauce
250ml good-quality mayonnaise
To make the sauce, simply fold the ketchup, chipotle and Tabasco through the mayonnaise until well incorporated.
Wash the lettuce and discard the outside leaves, then shred finely. Distribute the shredded lettuce over a serving plate, then scatter corn, onion, chillies, coriander and avocado over the top. Drizzle with olive oil and lime juice and season to taste.
Scatter the prawns over the salad and dollop a bit of sauce on each prawn. Serve immediately.