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Sauté garlic, shallot and lavender in the olive oil until garlic and shallot turn brown. Pour the hot olive oil mixture over the prawns; add the breadcrumbs and toss. The crumbs will absorb the oil and encrust the prawns. If the crumbs do not stick to the prawns well, add a little more olive oil. Place prawns on a non-stick pan and refrigerate until needed. Preheat oven to 450°F. Place the prawns in the oven and bake until golden brown (approximately 10 minutes). Set out small plates. Spoon a small pool of the fig Balsamic vinegar onto each plate and top with prawns. Serve immediately. You can also sprinkle some minced red and yellow pepper on each plate and garnish with a fresh basil leaf. |