Butterfly Prawns with Mushrooms, Tomatoes and Broccoli

This is a light summer dish great for lunch or a light supper

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   1. Using a small sharp knife, cut each prawn down the back about half-way into the meat and remove the black thread running down.
   
   2. Put the dressing in a bowl, add the prawns and stir until they are coated. Leave to marinate in a cool place for 15 minutes.
   
   3. Heat a frying pan until very hot. Lift the prawns from the dressing and add to the pan. Cook for 3-4 minutes, turning the prawns over once or twice, until they turn pink and opaque. Remove from the pan and keep warm in a low oven.
   
   4. Add the mushrooms, tomatoes and broccoli to the pan and cook for 5 minutes, turning the vegetables over half way. Return the prawns to the pan, pour over the dressing left in the bowl and heat until the dressing bubbles.
   
   5. Serve the prawns and vegetables with the pan juices spooned over. Accompany with rice, warm ciabatta bread or pasta.