1. Shrimp or prawns are fresh products that need to be cooked immediately. Be careful! Currently there are producers who freeze them at sea by ultra-freezing them and by performing a rapid defrost in ice water and subsequent drying, practically similar results are achieved. In any case, the shrimp have to be firm – dry and with their characteristic shine and subtle smell of the sea.

2. Shrimp head and hazelnut oil (or chosen dried fruit). Place the oil in a saucepan together with the hazelnut and the shrimp with head and skin. Cook at 85º for 20 minutes on low heat. Add fleur de sel to enhance the flavour once crushed. Blend everything together with a blender – American glass – Thermomix until you achieve a very smooth texture and everything is integrated. Strain and set aside.

3. In a very hot frying pan or griddle, add fleur de sel to the surface and then add the prawns (with skin and heads) to cook them without fat for about 35 seconds. Then turn them over and add extra virgin olive oil on top and a little more fleur de sel. We recommend fast cooking – strong and without punishing the product too much. In this case, the quality of the seafood is what matters and good seafood requires little cooking to give us all its personality and flavour. Remove from the heat to the desired dish for final assembly.

4. Assembly. Use a hot plate to serve. Place the freshly made prawns and, on top, cover them with the nut oil and their heads.

5. Nut oil and prawn head oil contain a natural enhancer related to umami. It can be used to sauté other products such as eggplants and to make sauces and emulsions such as mayonnaise and aioli. Try a homemade mayonnaise with this oil! Shrimp mayonnaise!