Recipe: Roasted Prawns in Orange Gastrique

1 Clean one orange under water with a small brush, then cut it in half lengthwise and cut into thin slices

2 Squeeze the juice from the other orange and set aside.

3 In a large pan heat your 2 tablespoons of olive oil then add your prawns, salt and pepper, let them cook for 2 minutes then turn them over, salt and pepper again, add your orange slices, cover and let cook on low heat for 5 minutes.

4 Then, off the heat, remove your prawns to a small dish then put the pan back on the heat which still contains the orange quarters, then add your vinegar and the 2 tablespoons of honey and let reduce like a caramel (gastrique). pour your orange juice, let it come to a boil, give a good grind of pepper mill then place your prawns and just bring to a boil again while mixing with a spatula.

5 Serve boiling in the middle of the table for this lovely dish that combines well the slightly sweet taste of shellfish and the hint of acidity brought by the gastrique.
You can of course make this recipe with prawns or *large frozen king prawns but above all do not thaw them before and let them brown 1 minute more on each side.
if you are a bit brave while your orange gastrique reduces, you can shell the tails keeping them attached if possible