- 1 Kg live prawns
- Olive oil
- 1 bunch of parsley
- Le Guérandais Flower of Guérande Salt
Heat the olive oil in a frying pan and throw in the live prawns, stirring rapidly. When they have all turned red, take the frying pan off the heat and sprinkle generously with flower of salt.
Fry the parsley in the oil. Spread over the prawns and add a few lemon quarters as decoration.
Serve very hot with toasted country bread spread with semi-salted butter.
Serve with a Sèvre-et-Maine Muscadet wine.