Blow – Torched Prawns

• 24 small raw harbour prawns (shrimp)
• extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
• 1

Peel the prawns, leaving the tails attached. Slice down the backs of the prawns and remove the intestinal veins. Then slice down through the centre of the prawns and butterfly them to the point where the tail starts. Lay the prawns out flat on a lightly oiled tray and blast them with a blow torch until they start to curl up. Arrange the prawns on a plate and sprinkle with