Drain the prawns.
Leaf the lettuce, clean the best ones, pat dry, set aside.
Mud, deseed the tomatoes, julienne, set aside.
Put Sichuan pepper, pink peppercorns and Guérande salt in a mortar. Pound, reserve.
Cut the black olives into a brunoise, set aside.
Make the vinaigrette by mixing the oil, vinegar, salt and pepper.
Lay out the lettuce leaves on plates, arrange the julienne of tomatoes seasoned with vinaigrette on top;
Spread the spices on each plate, then do the same with the brunoise of olives.
Drizzle lightly with vinaigrette, serve the rest in a sauce boat.
