Gamberoni rotie aux fines herbes

Chef Jerome Anfray, L'avenue Du Parc

INGREDIENTS

4 pcs Gamberoni prawns (400g)

20 cl olive oil

20 g capers

4 big tomatoes

2 lemons

1 pc basil

250 g mesclun salad

Salt, pepper, espelette spice, oregano & herbes de Provence to taste

PREPARATION

Remove the shell of the prawns; keeping the head and the tail. Remove the dorsal vein and insert a stick to keep the prawns upright.

Bake with salt, pepper, oregano, Herbs de Provence and olive oil for 12 minutes.

For the sauce, remove the tomato skins and cut into small cubes. Add chopped capers, chopped basil, lemon zest and olive oil. Season.

When the prawns are cooked, let cool. Remove the baton and put on a plate. Add the sauce.

Plate the salad and drizzle the sauce. You can add small mango cubes, radish sticks and a fried basil leaf.