1-First, prepare the croutons: Toss the 170 grams of white bread cubes with 2 tablespoons of olive oil, half a teaspoon of mixed dried herbs, one-eighth teaspoon of garlic powder, and a pinch of seasoning. Spread them in a single layer on a baking sheet and bake for 5 to 7 minutes until golden, turning halfway through for even crispiness.

2-Next, make the sauce: In a bowl, mix 100 grams of lighter mayonnaise, 30 grams of tomato ketchup, a quarter teaspoon of paprika, and the juice from 2 lemon wedges. Stir in the 250 grams of cold water prawns that have been defrosted and drained, then season to taste for that perfect tangy kick.

3-Arrange the platter: Lay out the leaves from two heads of Little Gem lettuce on a serving dish as a base. Spoon the prawn cocktail mixture over the lettuce, then top with the 225 grams of cooked king prawns that have been defrosted and drained.

4-Add the finishing touches: Sprinkle half a teaspoon of cayenne pepper over the top and garnish with the remaining lemon wedges sliced into 8 pieces. Serve immediately for the best freshness, and consider using pre-made garlic and herb croutons or a ready-made Marie Rose sauce to save even more time, as per helpful tips.