Greek butterflied tiger prawns

Method

1. To make the marinade: combine all the ingredients and season generously with salt and pepper.

2. Just before cooking, put the prawns into the marinade.

3. Heat a frying pan until very hot, then place the prawns 'feet side first' in the pan and press down gently using a fish slice. After a minute or so, when the prawns start to naturally curl up, turn them over starting with the one you placed on the heat first. Add a little salt to the 'feet' whist the other side is cooking, and after around 2 minutes or so, (again they will start to curl up), take them off the heat, and put straight onto a serving dish.

4. Turn off the heat and pour the marinade into the hot pan. Allow it to bubble away for a few seconds, then pour over the prawns.

5. For the salad: place the cherry tomatoes and basil in a bowl. Add lots of salt and pepper, a good splash of vinegar, and a couple of glugs of olive oil. Taste, taste, taste, as this is the only way you will know if anything needs adjusting.

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Ingredients

6-8 tiger prawns, (ask your fishmonger to butterfly the prawns, or simply remove the head, and cut down the back of the prawn)

For the marinade

2 garlic cloves, bruised
4 Spring onions, chopped
4 Lemons, juice only
handful flat-leaf parsley
225ml Olive oil

For the tomato and basil salad

2-3 handfuls or a packet cherry tomatoes, halved
small bunch Basil, coarsely chopped
splash red wine vinegar
1-2 tbsp Olive oil

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