Preparation time: 10 minutes
Makes: 10

¼ cup Paul Newman’s Own Aioli
10 small butter lettuce leaves or baby cos leaves
2 tbsp drained bottled char-grilled capsicum strips
10 medium cooked king prawns, peeled and deveined

1. Place a heaped teaspoon of Aioli onto each lettuce leaf. Top with a prawn and a capsicum strip. Present on a platter so guests can wrap the prawns in the lettuce and eat with one hand.