Grilled prawns with garlic, lemon oil and glacier lettuce

Method

Coat the prawns with oil and cook in a pan or griddle over a very high heat, turn and finish cooking, leaving them toasted but juicy, then add Maldon salt and pepper. Plate up over the endive and glacier lettuce, drizzle with garlic and lemon oil, and accompany with a quarter of a lemon and chives.

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Method - Garlic and lemon oil

Ingredients:

- Virgin olive oil (80 ml)

- Garlic (2 cloves)

- Lemons (1 pc.)

- Parsley (1 sprig)

Grate the lemon peel, extract its juice, heat until reduced to a ¼ of its total, then strain and set aside. Heat the olive oil, then add the minced garlic and reduced juice. Cook for a few seconds and set aside.