Prawn and avocado salad

Ten black tiger prawns
Four salad leaves

For the boiling juice:
1/6 onion
1/4 carrot
celery
4 tablespoons of white wine
White pepper half teaspoon
Laurel
Dry thyme

For the sauce:
Two tablespoons of Mayonnaise
Half teaspoon of ketchup
1/4 teaspoon of soy sauce
1/4 teaspoon of cognac

Rum - two tablespoons

Take the heads off the prawns, chop all the vegetables up and put in two cups of water, start to heat. Put in the shrimp with the shells on and heat for around 4 mins until scent arises, then stop the heat, pour out into a tray and let the heat dissipate. Once you can touch, take off the shells.

To make the sauce, put in all the ingredients and then beat. Mix in with the shrimps.

Cut up the avocado, sprinkle on the rum and then serve with the shrimps and toast