Prawn cocktail with gin-pickled cucumbers

Prawns

• 250 g water
• 24 medium raw prawns, peeled, tails intact, deveined
• sea salt, to season
• ground black pepper, to season
• freshly squeezed lemon juice, to drizzle

Gin-pickled cucumber

• 2 Lebanese cucumbers, cut into ribbons, flesh only, discard seeds and core
• 50 g sugar
• 100 g white wine vinegar
• 60 g gin of choice (see Tips)
• 5 juniper berries, lightly crushed

Gin dressing

• 300 g grapeseed oil
• 2 eggs
• ¼ tsp sea salt
• 2 pinches ground black pepper
• 50 g gin of choice
• 1 tbsp tomato sauce
• 2 tsp Worcestershire sauce (see Tips)
• 2 pinches paprika, plus extra to serve
• 1 - 2 tbsp lemon juice, to taste, plus extra wedges to serve
• 3 dashes Tabasco® sauce
• 1 cos lettuce, whole leaves or finely shredded for glasses
• 1 avocado, sliced
• fresh chives, chopped to garnish
• micro herbs, to serve (optional)