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1
Using a pair of kitchen scissors, cut down the middle of the backs of the prawn shells.
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2
Leave the shells on and pull out the central vein.
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3
Fill a large bowl with ice water.
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4
Using a mandolin-style slicer, and holding the vegetables lengthwise, very thinly slice the asparagus tips, carrots, turnips, radishes, red onion and cucumber directly into the ice water bath.
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5
Add the celery, parsley and tarragon leaves and refrigerate until the vegetables are crisp, at least 30 minutes or up to 1 hour.
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6
Light a grill.
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7
In a small bowl, mix the 1/2 cup of olive oil with the lemon juice and zest.
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8
Season the dressing with salt and pepper.
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9
Drain the vegetables and herbs and dry thoroughly in a salad spinner.
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10
Wrap the vegetables and herbs in paper towels and keep in the refrigerator.
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11
Brush the prawns with olive oil and season with salt and pepper.
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12
Grill the prawns over a medium-hot fire until just cooked through, about 3 minutes per side.
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13
Transfer to a platter and let rest for 5 minutes.
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14
In a large bowl, toss the vegetables and herbs with half of the dressing.
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15
Arrange the vegetables on 8 plates.
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16
Halve each prawn lengthwise through the shell.
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17
Top each salad with 3 prawn halves, drizzle with the remaining dressing and serve.
