For The Prawns For The Sauce

1. To make the sauce, blend tomato juice, oil, lime juice, garlic, onion, chili sauce, Worcestershire sauce, and chipotles en adobo. Season with salt and pepper, then blend until smooth. Refrigerate until needed.
2. Mix prawns with the sauce, diced avocado, tomatoes, and most of the chopped coriander. Divide shredded lettuce into chilled glasses and top with the prawn mixture. Sprinkle with the remaining coriander and serve with lime and totopos.