In a small bowl, whisk together ¼ cup of olive oil, 2 tablespoons of champagne vinegar, 1 clove of minced garlic, 1 teaspoon of Dijon mustard, 1 teaspoon of honey, and a pinch of sea salt and ground black pepper. Whisk vigorously until the mixture is well combined and emulsified.

Bring 10 cups of water to a rolling boil in a large pot, adding a generous tablespoon of kosher salt. Once boiling, carefully add the peeled and deveined black tiger prawns and cook for 1 to 3 minutes, until they turn opaque.

Once cooked, strain the prawns through a colander and transfer them to a plate to cool. Allow them to rest for a few minutes until they are no longer warm.

In a large shallow bowl, layer a generous handful of baby arugula, slice a ripe avocado, and arrange the slices on top of the arugula. Sprinkle with minced shallot and add the cooled prawns.

Drizzle the champagne vinaigrette over the salad, adjusting to your taste preference. Season with additional sea salt and ground black pepper as desired.