2 cups salad greens
8 scallops, grilled and cooled
12 cooked prawns
100 grams hand-peeled shrimp
Lemon wedges and dill springs for garnish
For the Sauce:
1/4 cup light mayonnaise
2 Tbsp. ketchup
1 Tbsp. chopped parsley
1/4 Tsp. Worcestershire Sauce
2 Tsp. horseradish
Salt and lemon juice to taste
Recipe
Procedure
Place the salad greens into 4 decorative glasses. Hook 3 prawns on the rim of each glass. Arrange other seafood inside the glass. Garnish with lemon wedges and dill sprigs. Place a generous spoonful of sauce in each glass and serve.