Add prawns to a bowl and season with salt to taste, pepper to taste and splash some lemon juice.

Heat up a few drops of olive oil or sunflower oil to a pan and add the shrimps. Cook them on medium heat, tossing often, for about 3-5 minutes per side.

Add some sprinkles of chopped parsley to the pan and stir it in with the shrimps. Remove them from heat and set them aside to cool off.

Meanwhile, wash some leaves of lettuce and pat them dry with a paper towel. Add the shrimps, plus some chopped tomatoes, spring onions, and lemon slices to each leaf. Fold it together like a taco shell.

Optional: add organic sour cream to the top for a dash of coolness to counteract those spicy tastes.