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24 tiger prawns, peeled and de-veined (leave the tails on)
20 asparagus spears
4 sprigs of fresh parsley or cilantro, for garnish
1 cup mayonnaise
2 tablespoons ketchup
1 teaspoon garlic powder
½ teaspoon cayenne pepper or a few drops of whisky
Salt and black pepper, to taste
Prawns and asparagus work well together to present a gourmet appetizer. The homemade dressing complements the flavors of this dish excellently and it is a beautiful-looking appetizer.
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