Harbour Prawns Marinated in White Balsamic – Parsley, French Shallots and Capers

• 20 harbour prawns (shrimp), peeled
• olive oil, to serve
• 2 tablespoons flat-leaf (italian) parsley

Butterfly the prawns and remove the intestinal tract. Gently brush a little olive oil on each serving plate and lay five butterflied prawns on each one. Mix the parsley, French shallot, white pepper and salt together, then place a good amount down the middle of the prawns and sit one