Ingredients
12 fresh king prawns, heads and shells removed, tail left on
2 heads of chicory
1 medium hot chilli, finely sliced
3 tbsp Italian olive oil
5 tbsp balsamic vinegar
2 shallots, finely chopped
salt
freshly ground black pepper
For the dressing
handful of flat leaf parsley, chopped
2 tbsp pine nuts
4-5 tbsp Italian extra virgin olive oil
salt
freshly ground black pepper

Method
1. Cut the chicory in half, brush with olive oil, season with salt and pepper
and grill on a pre-heated griddle pan for about three minutes on each side.
2. In a large frying pan, shallow fry the onion in the olive oil until golden.
3. Add the chilli and the balsamic vinegar and immediately add the
prawns. Season and cook for about four minutes.
4. To make the dressing, place the parsley, pine kernels and olive oil in a
bowl, season and mix well.
5. Place two halves of chicory in the middle of a large flat plate so they are overlapping each other. Place two prawns in each corner of the plate ensuring that heads are linked. Drizzle some of the sauce used to cook the prawns over the chicory and then decorate by drizzling the parsley dressing over the plate.
6. Serve immediately.