juice of 3 limes
1 tbsp chopped chives
1 tbsp tomato paste
large pinch dried oregano
300g ripe tomatoes finely chopped
1 red chili, seeded and finely chopped
400g large cooked, peeled shrimp
3 tbsp chopped coriander
iceberg lettuce leaves, to serve
In a non-metallic bowl, mix the lime juice, chives, tomato paste, oregano, tomatoes and chili.
Mix well, season with salt and pepper, then cover with cling film. (This mixture can now be kept in the fridge for up to 3 days.)
Pat dry the shrimps with kitchen paper. Add to the sauce with the coriander and mix well. (This can be done up to 3 hours ahead.)
Carefully separate the lettuce leaves and arrange them over a serving platter. Spoon the prawns and juice onto the leaves and serve.
Recipe adapted from: Good Food