*Cooking tip: to peel and seed the tomatoes, remove the stems, and cut a small cross in the top of each one. Plunge the tomatoes into a rolling boiling water for 20 to 30 seconds and with a slotted spoon transfer to a bowl of cold water. Working with one tomato at the time, peel of the skin, then cut in half and use a teaspoon to scoop out the seeds.

Finely chopped the prepared tomato flesh and put it in a bowl. Add the onion, parsley, capers, and lemon rind and gently toss together. Combine the oil and vinegar and add to the other ingredients, set aside until required.

Wrap a slice of ham around each prawn secure with a toothpick and rob with a little of the oil. Place the prawns on a roasting tray large enough to hold them in a single layer. Reserve in refrigerator.

20 minutes prior serving: Bake in a preheated oven, 350° F, for 10 to 12 minutes.