300 g peeled prawns

200 g mixed cherry tomatoes (red and yellow)

1⁄2 Tropea red onion

1 celery stick

Lemon zest to taste

Salt, pepper and oil to taste

In a pan, sauté the oil, celery and Tropea onion.

Add the cherry tomatoes and cook until soft.

Add the lemon zest and let the flavours blend.

Add the prawns and cook for a few minutes, just until they change colour.

Serve immediately.