Begin by preparing the sauce.
Mix the mayonnaise, ketchup, paprika together and stir until well combined.
Stir in the Tabasco and the brandy to suit your own tastes. Proceed with caution with the Tabasco as it can give excessive heat to the dish.
Retain the sauce in the fridge. Fold the whipped cream last minute.
Meanwhile bring a large saucepan of salted water to the boil.
Prepare the prawns by cracking them at the base and just pulling off the tail-to revel part of the flesh of the prawn. Try to remove the inner intestine of the prawn in this manoeuvre. Alternatively, your friendly fish monger will do this for you
Add a piece of lemon and a bay leaf to the boiling water and plunge the prawns in.
The water will immediately cool down so you must allow the water to come to the boil again and then once the water re boils leave the prawns to cook for between 60-90 seconds or until they are firm to the touch.
Have a large bowl of iced water standing by and once the prawns are cooked, plunge them into the water for 4-5 minutes to cool them rapidly before they become over cooked.
The boiled water in which you cooked the prawns can be chilled and/or frozen and used as a simple fish stock for other recipes.
To Serve:
Choose a deep bowl or large martini glass.
Mix the shredded lettuce with the thinly sliced shallots and arrange it at the bottom of the bowl or glass.