This works great as a stand-alone recipe, but also as a component in Jamie’s Picnic Love from
Together – see the full collection of menus here.
ON THE DAY Peel the garlic and finely chop with the pancetta, then place
in a non-stick frying pan on a medium heat with 1 teaspoon of olive
oil. Add the breadcrumbs and fry until crunchy and golden, tossing
regularly. Leave to cool.
For the sauce, whisk up the mayo, yoghurt, ketchup, half the lemon juice
and a dash each of Worcestershire and Tabasco sauce, then season to
perfection, tasting and tweaking. Finely shred the lettuces. Halve the
cucumber lengthways and scrape out the seeds with a teaspoon, then chop
into 1cm dice. Quarter the cherry tomatoes. Snip the cress. Halve and
destone the avocado, squeeze the flesh into a blender with the remaining
lemon juice and blitz until smooth, loosening with a splash of water,
if needed, then season to perfection.
Line up six clean wide-necked jam jars or glasses ready to fill. Divide
the lettuce between them, followed by the cucumber and tomatoes, gently
pressing down as you build the layers. Spoon in the cool, crispy
pancetta crumbs, top with the cress, then sprinkle in the shrimp and
prawns. Drizzle in the sauce and add a pinch of cayenne to each. Spoon
over the blitzed avo, cover and you’re done.
Recipe courtesy of Jamie Oliverhttps://www.jamieoliver.com/recipes/prawn-recipes/...