Bring a pot of water to boil. You can season or flavour it with a bay leave, few whole black pepper corns along with salt. Once water comes to boil, add prawns (shelled or with shells but remember to devein the prawns) to the boiling water.
Pro-Tip : I devein the prawns before cooking. I also prefer removing the head , but leave the tail on. It’s so hard to devein it once cooked.
For serving purpose keep a few prawns with tail on.
Cook until pink and slightly firm to touch. It should take about 3 to 4 minutes.
Drain prawns immediately and cool it under running water.
To make prawn cocktail sauce, combine good mayonnaise that is smooth in texture, tomato ketchup, Sriracha sauce, lime juice, horseradish, ground pepper and salt in bowl. Whisk well and make a smooth sauce. You can store this in fridge for about 24 hours.
Note - Just before serving, toss cooked prawns in the sauce.
Place cooked prawns in large bowl, add sauce over it and toss well until every prawn is coated well in the sauce.
Note - If sauce seems thin, add a little more of each of the sauce ingredients over the prawns and toss again.
If serving in lettuce cups, do not shred all lettuce leave, keep few lettuce cups whole.
If serving in martini glasses for sophisticated elegant look, shred lettuce leaves and divide it between the martini cups or any glass ware that you want to use to serve these cocktail prawns.
Arrange neatly prawns tossed in sauce. This is an important step.
Garnish with lemon wedged and serve immediately.