Lemon and parsley prawns with rye bread and cherry tomatoes

Ingredients

For 1 serving

• Shrimp120 g
• Garlic1
• Lemon juiceto taste
• Parsleyto taste
• Rye bread50 g
• Cherry tomatoes80 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, shellfish,

In season: June – September

Method

1. Peel the prawns, leaving the tail on if you like, make a shallow cut along the back with a small knife and remove the dark vein; rinse and pat dry with kitchen paper.
2. Wash and halve the cherry tomatoes; chop the parsley.
3. Heat the oil in a pan over medium-high heat with the crushed garlic clove; add the prawns and sear for 3 minutes, turning halfway, until pink and opaque: any longer and they turn rubbery.
4. Pour in the lemon juice, remove the garlic and finish off the heat with the parsley and a pinch of salt.
5. Toast the rye bread for 2–3 minutes, until crisp, and serve it with the prawns and tomatoes.