Combine sauce ingredients. Adjust to taste. Refrigerate

Place and shape dry lettuce leaves into wine glasses. Bend over top to flow over glass and trim for effect, then refrigerate. Or shred the lettuce into strips and layer over a shell shaped dish.

Peel and devein prawns removing tails.


Divide Prawns and oysters into 4 even amounts for a wine glass or 2 even amounts for a shell dish. Layer sort of randomly but with a plan half and add some sauce. Put remaining pieces on top and generously top with sauce. Put a cut of lemon wedges on the side.

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Seafood Salad

Layer of shredded iceberg lettuce
Generous drizzle of sauce
Small bits of cheese, tomato cucumber etc
Place prawns, oyster, crabmeat etc under and over a layer of Sliced Avacado
Squeeze of lemon.
Drizzle of sauce.
Salt and pepper.
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Sauce:
1/3 cup Condensed Milk
1/3 cup Fountain spicy red sauce
Dashes Lemon juice
Fresh ground pepper
Dashes of tabasco

Lettuce leaves (crisp as)
12 large cooked King prawns
12 Oysters
Lemon wedges

You know, I have at least 500 recipes in my Lotus database, this is recipe 2. Never bothered sharing as its an old, forgotten, laughed at, simple recipe from the 1960s. Recently I served it as part of a seafood banquet and people were impressed. Never had prawns and oysters that tasted so good together. I was shocked. Two generations that have never had one of the all time great recipes. Personally over the last few decades I made it when the wife and kids were away. 300g of expensive cooked prawns, dozen Sydney rock oysters, lettuce and tangy sauce. Quick. Simple. More oysters has always been the secret. Yum.

In the day this was on every menu and the quality varied greatly. It was always done in a large wine glass as described below. With 3 or 4  prawns and a couple of oysters, OK. Seafood cocktail is the same with the addition of crab meat, lobster meat, scallops and fish bits etc. Maybe it's better, don't think so. Sure does set it apart as a more complex and modern dish. Other than quality seafood and crisp lettuce the main the thing to get right is the sauce. Bottled sauces are not your friend. Condensed milk is my main ingredient. It firms up the sauce with real body. I must say, I like a  Prawn cocktail. Simple, delicious.