Clean prawns. Remove shell but keep the tail intact. In a bowl mix ginger paste, garlic paste, red chilli powder, pepper powder, balsamic vinegar, salt and a little oil.
Add lemon juice and marinate the prawns in this mixture. Add crushed red chillies, fresh thyme and mix again. Keep for half an hour in the refrigerator. Cut the cherry tomatoes into two. Cut the mushrooms into four.
Slice the spring onions and the greens. Keep an olive between the two ends of the prawns and prick with a toothpick. Add the cherry tomatoes, mushrooms and the spring onion greens to the leftover marinade.
Cook the prawns on the grill. While the prawns are cooking heat the spiced olive oil in a pan. Add sliced spring onion and saute.
Add the vegetables with the marinate and cook on high flame for a minute or two. Break the lettuce leaves with hand and spread on the serving plate.
Add the grilled prawns to the vegetable sauce and add crushed pepper. Pour this over the lettuce bed and garnish with fresh parsley.