24 medium-sized green prawns, peeled and deveined, tails intact
Salt flakes and freshly ground black pepper, to taste
¼ cup extra virgin olive oil
Crusty bread, to serve

Zucchini, Tomato & Mint Salsa
2 large zucchini, finely diced
1 large tomato, finely diced
1 small red onion, finely diced
2 tablespoons finely chopped mint
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
Salt flakes and freshly ground black pepper, to taste

Make Zucchini, Tomato & Mint Salsa: combine all ingredients and set aside.

Sprinkle prawns generously with salt and pepper. Heat the olive oil in a large frying pan and cook the prawns for 2-3 minutes on one side, until well coloured, then turn and cook for a further minute or 2 until they are just opaque all the way through.

Divide between plates, top with a generous spoonful of the salsa and serve with crusty bread.