PREPARATION

Light the charcoal in the Big Green Egg and heat with the Stainless Steel Grid to a temperature of 220°C. Bring a pan of water to the boil.

Meanwhile cut a small cross into the tomatoes for the salsa. Blanche them in boiling water for about 10 seconds. Remove the skins and dice the tomatoes. Peel and chop the shallots and garlic. Finely chop the olives. Finely chop the chives.

COOKING

Heat the Cast Iron Skillet Small on the grid. Add the olive oil, shallots, garlic and chilli flakes and fry for about 4 minutes; stir occasionally and close the lid of the EGG after each step.

Incorporate the tomatoes and olives and heat for 1-2 minutes. Remove the skillet from the EGG and mix the chives, sushi vinegar, black pepper and sea salt into the salsa to taste. Set aside.

Remove the grid and place the Cast Iron Grid in the EGG. Heat for around 15 minutes. Meanwhile, remove the heads from the prawns. Cut the prawns down to the tail, so they open up and remove the intestinal tract. Brush the bread and prawns with olive oil. Sprinkle the prawns with white pepper and sea salt flakes.

Arrange the prawns on the cut side on the grid, place the brioche next to them and grill for around 2 minutes. After about a minute, rotate the bread a quarter turn to create a nice grill pattern.

Flip the bread over and rotate the prawns a quarter turn. Grill for a further 2 minutes, rotating the bread another quarter turn after 1 minute. Pick the leaves off the parsley sprigs and cut half the lime into wedges.

Arrange the bread and prawns on a serving dish. Garnish with the parsley and lime wedges for squeezing the juice over the prawns and serve with the salsa.