Super simple to make and pretty on the plate, this is a bit of a take on that old favourite, prawn cocktail. Cook the crevettes in their shells for the best flavour (I pan fried them). If you can’t find crevettes you could substitute smaller sized prawns*. For a more classic Marie Rose, substitute mayonnaise for the yoghurt in the dressing, in which case, omit the olive oil. Ingredients (serves 2) 10 crevettes, shelled and allowed to cool 1 avocado, sliced 10 grapes (5 black and 5 green), halved 2 medium hot chillies such as jalapinos 4 tbsp plain greek style yoghurt 1 tbsp tomato ketchup A dash of Tabasco 1 tbsp olive oil Paprika (unsmoked) or Cayenne pepper to sprinkle Coriander leaves to serve Method Make the dressing by mixing together the yoghurt, tomato ketchup, olive oil and Tabasco. Char the chillies under a hot grill (broiler) or use a culinary blow torch. Allow to cool, de-seed and cut into rings. Arrange crevettes, avocado, grapes and chillies on a plate, garnish with coriander leaves and dust with cayenne or paprika. Serve with the dressing. *In the UK the term 'crevettes' refers to very large prawns. Sometimes they are called king prawns but in general, crevettes are larger than king prawns and like Spanish gambas.