Peel the prawns. You can use the heads and scales for another recipe. Fill a medium saucepan with water and add the bay leaves, peppercorns and sliced garlic clove.

Place this pan over medium-high heat and bring it to a slight boil. Then add the peeled shrimp.

Cook the shrimp for 2 minutes. Then take the pan off the heat and pour the shrimp through a sieve or colander.

Rinse the shrimp under cold running tap water to stop the cooking process. Discard the bay leaves, cooked garlic clove and the peppercorns. Let the shrimp chill in the fridge. In the meantime dice the cherry tomatoes and the fresh cucumber. Add this to a medium mixing bowl.

Then add the cooled shrimp and the freshly chopped red onion.

Stir the ingredients. Then add the freshly chopped parsley and season with a little pinch of pepper and salt.

Stir the salad again. Now add the olive oil and the red wine vinegar.

Stir the shrimp salad. Then check the seasoning and add extra pepper, salt, olive oil or red wine vinegar to taste if necessary. Place the shrimp salad in the fridge for another 30 minutes to chill. Then serve.