Every couple of years we stay in the Outer Banks of North Carolina, USA, with my sister’s family. The only thing that trumps the wild southern beaches is the gargantuan fresh prawns. Shrimp boils are the local specialty: shrimp poached in beer and aromatic spices. Spread out lots of newspapers, then peel, dip and eat.
To make the cocktail sauce, combine all of the ingredients in a small bowl and refrigerate, covered, until serving.
Serve the prawns while still warm on a big platter with newspapers spread out on the table to catch the shells. Dip the peeled prawns into the cocktail sauce.
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