- Peel the prawns, leaving just the very end segment of shell and tail on.
- Combine the mayonnaise, ketchup, Worcestershire sauce, paprika and a squeeze of lemon juice in a bowl. Season with salt and pepper to taste. Easy as that! Spoon the cocktail sauce into a small serving dish and place in the centre of a serving platter.
- Pull apart the gem lettuce leaves and arrange them around cocktail sauce, along with your cooked prawns and lots of lemon wedges. Sprinkle over a few sprigs of parsley for a final flourish and perhaps some freshly cracked black pepper, and serve.