Remove the shells and heads from the prawns, place them on a plate, and sprinkle with fleur de sel. Set aside.
Peel and deseed the tomato, then cut into small dice.
Finely chop the basil and chives.
Peel and finely chop the shallot.
In a small saucepan, combine the oils, diced tomato, chopped shallot, juice of the half lemon, and Espelette pepper.
In a non-stick pan, quickly sear the prawns on each side.
Heat the virgin sauce gently without boiling, then let it cool.
Divide the prawns between 2 hot plates.
Coat each prawn with the virgin sauce.
If fleur de sel from Noirmoutier is unavailable, substitute with another sea salt or fine salt as shown in the photo, though it offers less fragrance.
