Serves 2

Ingredients:

• 12 green prawns
• 2 tablespoon olive oil
• 4 garlic cloves thinly sliced
• 4 medium vine ripened tomatoes (425g) chopped coarsely
• 2 teaspoon red wine vinegar
• 1 tablespoon coarsely chopped flat leaf parsley
• generous amount of salt and pepper

Method:

• Shell and butterfly prawns
• In pan cook garlic until brown add tomato stir and cook for 5 mins
• Add prawns and vinegar, stir and cook until prawns change colour

Serve with crusty bread