6 to 8 Pepper Corns
1 Lemon, halved
1 sprig Oregano, about 2 to 3" long
1 to 2 LB's Prawns, peeled & de-veined
½ cup Chili Sauce
1 heaping tablespoon prepared Horseradish
1 tablespoon White Wine Worcestershire Sauce
½ Jalapeño, Serrano or Thai Chili Pepper, finely minced
1 teaspoons Italian Parley, finely minced
THE COCKTAIL SAUCE:
In a bowl combine the chili sauce, horseradish, Worcestershire sauce, chili pepper, parsley, the zest & juice of half of the lemon & 2 tablespoon of the beer, mix to combine
Store in an airtight container until ready to use, (can be made ahead, keep refrigerated)
TO COOK THE PRAWNS:
In a sauce pan, add the remaining beer (the beer should cover the prawns, if needed add more beer or water to cover), pepper corns, the remaining lemon half (quartered & queezed), oregano & the prawns; bring to a boil
Cook until the prawns plump and are bright pink, about 1 to 2 minutes (depending on the size of the prawns, do not over cook)
Drain & cool in the refrigerator, do not rinse
SERVING SUGGESTIONS:
On a small plate, place a leaf of butter-leaf lettuce. Stand the leaf up right & in the base place about a handful of shredded lettuce. Make a hole in the middle of the lettuce and place a serving of prawns in the middle of the lettuce. Spoon 1 to 2 spoonfuls of cocktail sauce on top of the prawns. Cube or slice one forth of an avocado and place around the plate. Serve with a lemon twist or wedge & sprig of parsley.