Preparation time: 15 minutes
Marinade: 10 minutes
Cooking time: 3 minutes

1. Rinse the prawns and pat dry. Remove the heads.
2. Trim the cauliflower and cut into small sprigs. Rinse and drain. Slice into regular strips 1cm thick (12 slivers will be enough). Lay out on a plate. Drizzle over 3 dessertspoons of sesame oil. Add a pinch of Le Guérandais Ground Salt with Seaweed and the freshly ground black pepper. Leave to marinate for around 10 minutes.
3. Cut the smoked bacon into 12 large, regular cubes.

Preparing the sauce

1. Rinse and chop the parsley. Peel and chop the onion, chives, garlic clove and tomato. Slice the chili. Place all in a large bowl. Season with salt and pepper.
2. Crush together, gradually adding the lime juice, oil and 25cl sparkling water. Cover and leave to infuse until it is completely cold.

Finishing and cooking

1. Meanwhile, place onto each brochette: 1 Mediterranean prawn, 1 bacon cube and 1 strip of cauliflower, spearing through the middle of each item. Brush each brochette with the remaining sesame oil.
2. Grill the Mediterranean prawn brochettes on a bed of very red embers for about 3 minutes, turning them halfway through the cooking. Serve with the sauce.