Sardinian Prawn salad

Insalata di gamberi alla sarda
This dish is based on a Michele Scicolone recipe from ‘Savouring Italy’, and according to the book it is one of very few Sardinian seafood dishes. I think it is terrific both as a starter and as a main course, and once the prawns have been shelled, the dish can be ready in less than five minutes including the time needed to tidy up the kitchen.

Ingredients
200 g king or tiger prawns
6 dried tomatoes
½ fennel
2 spring onions including the green tops
Lettuce leaves
1 tbsp capers
fresh mint
lemon
olive oil

Preparation
Remove shells and intestines from the prawns, and stir fry them swiftly in a hot saucepan with a little olive oil.
Cut the tomatoes in tiny pieces and soak them in boiling water for 1-2 minutes.
Clean and slice fennel and spring onions.
Chop the mint finely.
Mix the vegetables with mint and capers in lemon and olive oil.
Add tomatoes and fried prawns.
Arrange the salad on leaves of lettuce before serving.