Separate the baby gem leaves and stack 2-3 on each plate. Divide the prawns between plates and place them next to the lettuce.
Top the baby gem with chopped celery and the white part of the spring onions.
In a small bowl, mix the crème fraîche with 1 teaspoon each of lemon zest and juice, the garlic and paprika. Season and mix again.
Just before serving, drizzle the sauce over the prawns or serve it in a small dipping bowl on each plate. Sprinkle a little more paprika and the chopped green part of the onion over the prawns. Serve with the lemon wedges.
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Pair this with finest* Torrontes
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