Giant prawns with sliced grilled tomato

Giant prawns with sliced grilled tomato
8 peeled giant prawns (fresh or frozen)
2 beef tomatoes
1 garlic clove
2 basil stalks
A sprig of rosemary
2 tbsp. olive oil
Iodised salt
Freshly ground pepper
Rinse the giant prawns under cold running water and remove the black intestine as required. To do this, carefully slice the giant prawns down the back and pull the intestine out with your fingers. Rinse the giant prawns again and pat dry with kitchen paper. Wash the tomatoes, remove the stems and stalks and cut into slices approx. 1 cm thick. Peel the garlic and crush into a bowl through a garlic press. Rinse the basil and rosemary, shake dry, pluck the leaves, chop finely and add to the garlic. Add the olive oil to the garlic and stir the mixture. Season with iodised salt and freshly ground pepper. Coat the giant prawns and the sliced tomatoes in the oil, drain slightly and grill on the hot electric barbecue grill (level 5) on both sides for around 4-5 minutes. Brush with the remaining oil while grilling. Serve with fresh garlic baguette.
Tip: when purchasing prawns, check whether raw or cooked crustaceans have already been frozen, as they do not keep long when defrosted. In the case of frozen prawns, the packaging’s interior should not be covered in frost, and the flesh should not exhibit any dry patches. If using a barbecue grill with grill grate, we recommend that you place a grill tray underneath the latter.