Poached Prawns: Prepare the boiling water, add salt, and then add prawns, let them come to a boil, then strain. To avoid carry over cooking, refresh and cool them in ice water. Then peel the prawns leaving the tail on.
Grilled Bread: Slice the bread to your desired thickness, then drizzle olive oil directly on the slices, season with salt and freshly cracked peppercorns, then toast in an oven or toaster.
To assemble: Toss mesclun mix salad with extra virgin olive oil, salt and pepper, then arrange on top of the toasted bread slices. Arrange the poached prawns on top of the salad, then lace the cocktail sauce on top of the prawns. Garnish with lemon wedges and cherry tomato.
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