Gambero Rosso di Mazara

Peel the four prawns and cut a slit along their back to remove the vein. Rinse the crustaceans under cold water, pat them dry, and place them on cling film. Drizzle them with some olive oil and rice vinegar before closing the cling film and placing them in the fridge to marinate. After about 4 hours, the prawns can be arranged on plates and seasoned with salt. Sprinkle a very light dusting of roasted Arabica coffee on top and add some lime juice and lime zest for freshness. The dish can be served immediately.

Tip: A fruity tomato salad goes perfectly with Gambero Rosso di Mazara.