Remove the shells and heads from the prawns, place them on a plate, sprinkle the fleur de sel on top. Book.
Peel, deseed the tomato. cut it into small dice.
Finely chop the basil and chives.
Peel and finely chop the shallot.
In a small saucepan pour the oils, add the diced tomato, the chopped shallot, the juice of the half-lemon and the Espelette pepper.
In a non-stick pan, quickly cook the prawns on each side.
Cool the virgin sauce (be careful not to boil).
Divide the prawns on 2 hot plates.
Coat each prawn with the virgin sauce.
If you don't have fleur de sel from Noirmoutiers, you can use another source or as shown in the photo
a classic fine salt, but it will have less fragrance.
