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Whisk the egg yolks, Dijon mustard, tabasco, Worcester sauce, salt and black pepper together in a medium sized bowl
Slowly emulsify in the vegetable oil while whisking constantly to form a mayonnaise
Once the mayonnaise has thickened, whisk in the dry sherry, cognac, and vodka
Correct the seasoning if needed with more salt or ketchup
Mix the prawns with a generous amount of the marie rose sauce
Remove skin and stone from avocado and dice into large pieces
Cut iceberg lettuce 1cm thick
In the serving dish, place the diced avocado
Top with iceberg lettuce
Follow with prawns bound in sauce
Garnish with one large cooked deheaded prawn, a wedge of lemon, and gem lettuce
Serve with buttered sliced brown bread