Instructions: In a saute pan over medium-high heat cook half the mushrooms in 2 tablespoons of oil until golden brown, approximately 3 minutes. Repeat with the remaining mushrooms and 2 more tablespoons of oil. At the last moment prior to removing from heat, toss in the shallots and season with salt and pepper. Set aside covered with aluminum foil..

Over medium heat, sautJ the bacon until crispy. Remove bacon bits and let drain on paper towel, reserving the fat.

In the same pan heat the remaining oil until smoking and add the fingerling potatoes. Cook until fork tender, shaking the pan often in order for the potatoes not to stick. Season with salt and pepper, remove from pan and keep warm.

Lightly coat prawns in egg wash and dredge in herb mixture. In a sautJ pan heat oil over medium heat and cook shrimp for 2 minutes until turns pink.

Remove shellfish from pan and de-glaze with sherry vinegar. Let reduce until approximately 1 tablespoon remains. Add shrimp stock and bring to a boil. Reduce heat and swirl in butter. Season with salt, pepper and lemon juice.

To assemble:
In a bowl mix together the warm mushroom, potatoes and bacon. In the middle of a shallow bowl or plate place a generous spoonful of the warm potato mushroom salad. Place two prawns on top and drizzle over warm shrimp sauce.

Sprinkle over tomato concasse.

Yield: 6 appetizer size portions

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