In a frying pan, toast the breadcrumbs with a drizzle of extra virgin olive oil. Add fresh marjoram to taste, mix well and set aside.
Cut the FIORE DOLCE PICCANTE into 1 cm-thick slices and use a food-grade cutter to shape them as desired.
Clean the prawns and remove the intestinal vein from the tails, keeping the heads attached.
Using a pastry brush, season the prawns with a citronette made from extra virgin olive oil, salt, mixed pepper and the juice of half a lemon.

Plating
For a simple yet elegant presentation, arrange two pieces of FIORE DOLCE PICCANTE and one prawn on each plate.
Top the prawn with the marjoram-flavoured breadcrumbs, freshly grated lemon zest and a few fresh marjoram leaves.