Ingredients (to serve six).

Two large fresh and ripe avocado pears. 6-8 0zs. Of cooked and peeled prawns (frozen ones are fine. Thaw them out first of course!). Large carton of double-cream or whipping-cream (about 1/3 of a pint). Generous 2 tablespoonfuls of Thousand Islands Dressing. Squeeze of lemon. Lettuce, spring onions, sliced tomatoes, sliced lemon; parsley, mint or coriander leaves (or similar) to garnish & decorate.

Couldn't be easier. Cut the avocados in two, remove and discard the stones, scoop-out and chop-up the flesh finely. You can use a blender but it is a bit too efficient, tends to remove all the texture. A potato-masher is quite useful to get it to the right creamy consistency. Lightly whip the cream, stir-in the Thousand Islands Dressing, the lemon juice (not too much) and finally the crushed flesh of the avocados. It should mix to a thick paste of a delicate buff/pink color. Mix-in about half the cooked prawns. Save the rest for decoration. Divide out this paste into six medium-sized dessert-bowls or fancy crystal glasses if you really want to impress, and use the remainder of the prawns plus the salad items to decorate the dish. A bed of lettuce is quite a nice idea, as are sliced tomatoes and lemon slices to give color-contrast.

Serve immediately, or chill in the refrigerator and serve within the hour. The paste undergoes a color-change to an ugly brown eventually. It still tastes the same but looks distinctly off-putting. The lemon juice helps to delay this color-change, but not indefinitely.

If you want to be very creative you can serve the dish in the scooped-out skins of the avocados, but they aren't in fact big enough to hold the quantity you will produce, and I think it's a bit of an affectation anyway.

You really won't believe how good this concoction tastes until you try it. A dish worth getting fat for.

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