1kg medium cooked prawns, peeled, deveined leaving tails intact
1/4 (about 500g) seedless watermelon, rind removed, thinly sliced
1/2 cup small mint leaves
200g marinated feta, coarsely crumbled
1 lemon, zested, juiced
2 tablespoons Extra Virgin Olive Oil
Arrange the prawns, watermelon, mint and feta on serving plates.
Sprinkle with the lemon zest. Drizzle with the lemon juice and oil and season with pepper.
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