Mix the ingredients into a marinade, place the defrosted king prawns in a bowl, pour the marinade over the top, stir and leave to marinate, covered, for about 1 hour.
Peel the pineapple, remove the stalk and cut 2 quarters into pieces. Halve the peppers lengthways, remove the stem, seeds and partitions, wash and cut into bite-sized pieces.
Put the paprika, prawns and pineapple alternately on a wooden skewer and grill on a grill for 3-5 minutes. Then salt the skewers and grind them with pepper.
For the salmon and tuna tartare:
Cut the salmon and tuna into fine strips and then dice. Put both separately in a bowl. Put one tablespoon each of finely chopped thyme, chives and parsley in a bowl, cut a spring onion and add three finely chopped cloves of garlic. Add 4 tablespoons each of soy sauce and olive oil and season with sea salt and black pepper. Then mix the ingredients well.
Fold half of the mixture into the salmon and half of the tuna. Let the whole thing stand for an hour.
To serve, cut a baguette into slices and toast. Brush two baguette slices alternately with tuna and salmon tartare and serve as a base with the grilled shrimp skewers on a lettuce leaf. Season to taste with sea salt and pepper from the mill.
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