Prawn Salad with Honey-Lemon dressing

Ingredients:
4 tiger prawns
1 bunch arugula or frisée salad
1 ripe avocado
10 cherry tomatoes
chives, chopped
3 Tbs butter
3 Tbs lemon juice
5 Tbs canola oil
1/2 tsp honey mustard
1/2 tsp honey
salt
pepper

Mix lemon juice, oil, salt, pepper, honey and honey mustard in a shallow bowl.  Peel and slice avocado and marinate in the above concoction.  Devein the prawns (leaving the shell on), pierce them lengthwise with a wooden skewer and season with salt and pepper.  Melt the butter in a large frying pan till slightly foaming and put in the prawns.  Cover with a lid and fry for about 3-4 minutes on each side, then take out and pat with a paper towel to absorb the fat.  Arrange the salad and the halved cherry tomatoes on a plate, together with sliced avocado and a peeled prawn (you can leave the tail on for easier grabbing or take it off, depending on your preference and aesthetic).  Sprinkle the plate with the remaining honey-lemon marinade and chopped chives.