Remove the heads of the spotted prawn and shells, removing a little of the roe to set aside, and place the heads and shells in a bowl, separate from the reserved roe.
1/4 cup White Wine 1 Garlic clove (minced) 1/2 Lemon (juice) 1 teaspoon ground Paprika 1 teaspoon Salt
Devein the prawns, and in a bowl, marinate with the white wine, garlic, lemon juice, paprika and salt. Set aside.
1/4 cup Spanish Olive Oil 1/2 Shallot (minced) 5 whole Black Peppercorns 1/4 cup Sherry
Heat sauté pan, and add 2 tablespoons olive oil, then shallots, and sauté shallots for 1 minute. Add prawn heads, shells, peppercorns and cook with lid off. Reduce by 30 percent. Strain stock, and return liquid back to pan. Add sherry, then light on fire. When fire subsides, add the reserved roe and continue to reduce down.
On a stove top grill or grill pan, grill shrimp until barely cooked through.
1 quart Fish Stock or Water 3 Tomatoes (cut in half lengthwise) 1/4 cup Parsley (minced) Sea Salt
In a shallow bowl, ladle the stock evenly. Add 4 shrimp per bowl, then scoop out the jelly/seed part of the tomatoes, and garnish the shrimp with it. Drizzle with a little spanish olive oil, parsley, and sea salt.