Light prawn cocktail with yogurt

Ingredients

For 1 serving

• Shrimp275 g
• Nonfat Greek yogurt110 g
• Tomato paste3 teaspoons
• Lemon juiceto taste
• Hot pepper sauceto taste
• Iceberg lettuce110 g
• Saltto taste

Contains: lactose, shellfish,

Method

1. Put a small pan of water on to boil; meanwhile peel the prawns and remove the dark vein by scoring along the back.
2. Once the water boils, salt it, add the prawns and blanch for 2 minutes, until pink and opaque; drain and run under cold water until cold, then pat dry.
3. In a small bowl, mix the Greek yoghurt with the tomato purée and a few drops of lemon juice and Tabasco, until pink and smooth; taste and adjust.
4. Wash and dry the iceberg lettuce and cut it into fine shreds.
5. Put the lettuce in a glass or bowl, arrange the prawns on top and finish with the sauce.