Prawns wrapped in Parma ham with Crémant de Bourgogne wine

Prawns wrapped in Parma ham. Wine suggestion: Crémant de Bourgogne. Serves 8.

Ingredients:

• 1 lemon
• 16 tiger prawns with tails, shelled and de-veined (insert a toothpick along the prawn during cooking to prevent it curling)
• 1 teaspoon olive oil
• 16 rocket leaves (each about 10cm long)
• 8 large, thin slices Parma ham

Preparation:

1. Finely grate enough lemon rind to make ½ teaspoon and set aside. Halve the lemon; squeeze out ½ teaspoon of juice and set aside. Slice the remaining lemon.
2. In a large saucepan, pour 2 litres of water and the lemon slices and bring to the boil. Add the prawns, cook for about 2 minutes (until opaque), drain and cool under running water.
3. In a medium-sized bowl, combine oil and the reserved lemon rind and juice. Add the rocket and toss to combine.
4. To assemble: cut each slice of Parma ham crosswise in half; fold in half lengthways to make a 2.5cm wide strip. Place a rocket leaf and a prawn on each strip of ham. Wrap the Parma ham strips around the rocket and prawn.