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Bring a saucepan full of salted water to the boil over a medium-high heat. Once boiling, drop the prawns in and simmer for 2-4 mins until cooked through. Meanwhile, fill a bowl with icy water.
Drain the prawns and transfer to the icy water. Once they’ve cooled down fully, drain and pat them dry.
Remove the heads from the prawns (if they haven’t already been removed) and peel off the shells off, leaving only the tail on for ½ of them.
Shred the iceberg lettuce and place into the bottom of your chosen serving dish (a short, wide wine glass or a sundae dish work well).
Add the fully peeled prawns to a separate bowl with ½ the marie rose sauce and toss to combine.
To serve, spoon the dressed prawns onto the lettuce, and top with more marie rose sauce. Finish by hanging the undressed prawns around the rim, with the tails hanging over the edge. Sprinkle over a touch of paprika and serve immediately.