AS A SNACK: Two cupped handfuls of store-bought, cooked prawns with some vegetable crudites and hummus. Add some carbs with a toasted wholemeal bagel or some rice cakes.
PRAWN, ASPARAGUS & AVOCADO SALAD: Steam a handful of asparagus for 3 mins over high heat. Drain and set aside to cool naturally. Add a couple of handfuls of rocket to a salad bowl. Chop up your asparagus and scatter over the top of the rocket leaves. Slice up ½ an avocado and layer on top. Add two cupped handfuls of shop-bought, cooked prawns on top of the greens. Top with chives and dill and dress with extra virgin olive oil and fresh lemon. If wanted, serve with some good quality chorizo sausages and grilled halloumi.
QUICK PRAWN LINGUINE: In a bowl coat some raw prawns in olive oil, chilli flakes and some crushed garlic. Set aside. Using a sauteé pan, fry some onion and garlic until fragrant. Add some passata sauce and season with dried oregano and sea salt. Meanwhile roast some cherry tomatoes in a little olive oil and salt in the oven at 210c until they are breaking down a little. Heat a separate frypan over a med/high heat and add a knob of butter. Fry prawns in the butter for 2-3mins tossing constantly. Pour into the tomato sauce mixture along with roasted tomatoes. Serve on top of al dente spaghetti and with a rocket and parmesan side salad.
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