200g cherry tomatoes, halved
1/4 to 1/2 red chilli, diced
2 large cloves garlic
2 tbsp olive oil
Fresh thyme leaves
1 Remove the head and shell of the prawn leaving the tail intact. Slice in half, length-ways to open the prawn out so it looks like a butterfly.
2 Marinate the prawns in olive oil, chilli and garlic for 10 minutes. Heat a frying pan until hot, add the prawns and fry over a high heat for 3 minutes until lightly golden and cooked through.
3 Remove from the pan, add the tomatoes to the pan and toss over the heat for a minute. Return the prawns, season and lightly toss together.
4 If you like you can add a squeeze of fresh lemon juice and sprinkle with a teaspoon of chopped fresh thyme leaves.