Peel all but four of the prawns. Put the mayonnaise into a bowl, and grate the orange zest into it. Squeeze the orange, and stir in enough juice to give the mayonnaise the consistency of thick pouring cream. Stir in the rest of the ingredients and the peeled prawns. How you present the dish now is up to you. Perhaps place a lettuce leaf in four scallop shells, and spoon the mixture into them, garnishing with herbs and prawns; or arrange the mayonnaise on top of the salad leaves on a plate; or on shredded lettuce in a glass dish.
Use cooked mussels or clams, or fresh cockles or oysters, or crab or lobster meat instead of the prawns.
© 1995 Frances Bissell. All rights reserved.