1/2 lettuce, shredded
2 grapefruit, halved, segments carefully removed (keep the shells)
12 king prawns, cooked, peeled, sliced
1/2 cup yoghurt, non-fat, sugar free
1 tablespoon lemon juice 114 tablespoons tomato sauce (118) parsley to garnish
Chop the grapefruit segments and add the prawns. Combine the yoghurt, lemon juice and tomato sauce and mix with the grapefruit and prawns.
Equally divide the shredded lettuce and place into the grapefruit shells. Add the grapefruit mixture and place on top of the lettuce.
Garnish with parsley.
Serves 4 — allows three prawns per serving