Ingredients

• 1 tablespoon red wine vinegar
• 1/3 cup extra virgin olive oil
• 1/3 cup lemon juice
• 3 small zucchini, peeled into ribbons
• 1/3 cup small fresh mint leaves
• 1 garlic clove, crushed
• 1 mini baguette, thinly sliced diagonally (8 slices)
• 750g large green prawns
• 2 teaspoons smoked paprika
• 3 cups finely shredded cos lettuce
• 2 small avocados, halved
• Cornichons, to serve

Marie Rose Sauce

• 1 tablespoon lemon juice
• Pinch of cayenne pepper
• 1 1/2 tablespoons tomato sauce
• 2 teaspoons Worcestershire sauce
• 1/3 cup whole-egg mayonnaise

Method

• Step 1 Combine vinegar, 1/2 the oil and 1/2 the lemon juice in a large bowl. Add zucchini. Stir to coat. Stand, uncovered, for 15 to 20 minutes. Stir in mint.
• Step 2 Meanwhile, heat a greased barbecue grill or plate on medium-high heat. Combine garlic and remaining oil in a small bowl. Season with salt and pepper. Brush each side of bread with oil mixture. Chargrill for 1 to 2 minutes each side or until toasted. Transfer to a plate. Increase heat to high. Drizzle prawns with remaining lemon juice. Sprinkle with paprika. Toss to coat. Cook prawns, turning, for 5 to 7 minutes or until cooked through.
• Step 3 Meanwhile, make Marie Rose Sauce. Combine all ingredients in a small bowl until smooth and combined.
• Step 4 Arrange lettuce, zucchini salad, avocado, prawns and cornichons in serving bowls. Drizzle with a little sauce. Serve with chargrilled bread and remaining sauce.