Preparation
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1.
Shell and devein prawns or shrimp, or thaw if using frozen.
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2.
Sprinkle with Vegeta Mediterranean and ground black pepper, drizzle with 100 ml olive oil and leave to marinate for 20 minutes.
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3.
Heat a heavy-bottomed skillet and grill the prawns. Top with the brandy and ignite.
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4.
When done with flambéing, add the white wine and sauté until the liquid is reduced.
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5.
Cut each cherry tomato in two, and add the halved tomatoes to a salad bowl. Drain and add canned sweet corn, rocket or other bitter salad leaves, and toss.
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6.
Add the prawns and drizzle with a simple dressing made of olive oil and a little wine vinegar. Add a pinch of salt if you like.
Serving
Serve immediately garnished with sliced lemon and mint leaves.
Advice
When making salad dressing, first add 1-2 whole peeled cloves of garlic to the olive oil and allow to steep for about 15-20 minutes. Remove the garlic before you add vinegar to the garlic-flavoured olive oil that will not leave an aftertaste of garlic on your breath.
