Peel the prawns, leaving the tails on, and remove the black guts from the back. Set the heads aside.
In a frying pan with a little oil, sauté garlic and parsley and add finely chopped Fashion® watermelon. Add a touch of PX, leave to reduce for seven minutes, add the basil and remove from the heat.
In another frying pan with a little oil, salt and brown the prawns and the heads. Remove the prawns and four heads and crush the rest of the heads in a mortar to extract the juice.
Arrange the slices of mozzarella cheese, the warm watermelon sauce and place the prawns on top in this order. To decorate, place a head and drizzle with the oil left over from the prawns mixed with the juice.
(Original recipe from the blog “Con un par de guindillas” adapted by the Almerian Chef Josué Rodríguez)