Prawns with salad (per person)
Take about eight large prawns, gamba’s or prawn tails per person. Make a small plate with salad and garnish it with a half tomato and a few pieces of cucumber. Fry the prawns in olive oil with a crushed clove of garlic. Sprinkle coarse sea salt over them. Divide the prawns over the salad plates with the oil and the garlic. Finish the plates with some salad dressing and serve them with baguette.