To do the night before (if you're prepping in advance):

a) Drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.

b) Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins.

c) Once cooked, remove the pan from the heat and allow to cool while you prep the rest of the recipe. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

To do the night before (if you're prepping in advance):

a) While the prawns cook, zest and quarter the lemon. Juice half the lemon into a large bowl. Set aside the remaining 2 wedges of lemon for the end. To the bowl of lemon juice, add the olive oil and sugar for the dressing, then season with salt and pepper.

b) In a medium bowl combine the mayo, ketchup and sugar for the sauce (see pantry for both amounts). Add a pinch of lemon zest, a pinch of smoked paprika (add more if you prefer) and half a tsp of lemon juice from the large bowl. Season with salt and pepper.

c) Once the prawns are cooked, add them to the marie-rose sauce and mix to coat.

d) Trim the baby gem, halve lengthways, then thinly slice.

If you're doing the prep the night before, once the prawns are cool, cover and refridgerate overnight. Put the lettuce in a container, cover with a damp piece of clean kitchen roll and then cover and refridgerate overnight. Cover and refridgerate the dressing too.

To do on the day of eating (if you're prepping in advance)

a) Add the lettuce to the lemon dressing and toss to coat.

b) Divide the dressed lettuce between your serving glasses, then top with the prawns.

c) Sprinkle over a pinch of lemon zest and a pinch of smoked paprika, then serve with the remaining lemon wedges, on the side of the glass, for squeezing over, to finish.