Griddled prawns with watermelon and feta salad and watermelon margarita

For the prawns:

Soak six skewers in water to prevent them burning.

Tip the prawns into a bowl and toss with one tablespoon of the olive oil, the lemon zest and plenty of sea-salt and black pepper.

Heat a griddle to smoking hot. Put three large prawns on each skewer and place on the griddle. Cook for a minute each side.

Meanwhile assemble the salad by mixing all the ingredients together and dressing with the lemon juice and remaining olive oil.

Check the seasoning and serve piled on the centre of your plates with your prawn skewers on top.