Although prawn cocktail might seem a bit dated, it has enjoyed a resurgence in popularity in recent years. Made properly with fresh ingredients, it can make an elegant yet simple starter that no one will forget in a hurry.
Place the cherry tomatoes in a bowl and season generously. Sprinkle over the balsamic vinegar and olive oil. Cover with clingfilm, set aside at room temperature for at least 10 minutes or up to an hour is fine to allow the flavours to mingle.
Whisk together the mayonnaise, olive oil, ketchup, Tabasco, Worcestershire and mustard in a bowl. Season to taste and add the lemon. Cover with clingfilm and chill until needed.
Cut the avocados in half and remove the stones. Put the flesh in a bowl and mash to a purée. Stir in the mayonnaise and lime juice and season to taste. Cover with clingfilm and chill for up to 2 hours.
Arrange the Little Gem lettuce leaves on a large platter and garnish with the lemon wedges. Add small spoonfuls of the guacamole, the cooked prawns, marinated cherry tomatoes and teaspoons of the Marie Rose sauce. Scatter over the chives and sprinkle with a dusting of paprika, if using.