Preheat a grill to medium-high heat. (You should be able to keep your hand over the flame for no more than 3 seconds.) Brush prawns with olive oil and season with lemon juice, salt and pepper. Grill on both sides until just cooked through (2-3 minutes total) and set aside.

To prepare the fondue, heat olive oil in a non-reactive sauté pan over medium heat until it begins to shimmer. Add the shallot and garlic to the oil and gently stir until translucent. Stir in tomatoes, lemon zest and salt. Cook until some moisture has evaporated but tomato still holds its form (6-8 minutes). Fold in herbs and chili flakes, adjust seasoning and add more olive oil, if desired. Set aside and keep warm.

Prepare an ice bath. Bring a pot of salted water to a rapid boil. Blanch peas and shock in ice bath to arrest cooking. Drain and reserve. Gently toss peas with mint, olive oil, lemon juice, salt and pepper. Set aside at room temperature.

To arrange as an appetizer, fill a warm spoon with fondue and add a small handful of pea salad. Top with an arrangement of prawns and garnish with pea tendrils and blossoms.