Prepare the tomato dressing. Mix together the olive oil, balsamic vinegar, a sprig of chopped flat-leaf parsley, and thin strips of chili peppers (to taste). Season with salt and pepper, chop the cherry tomatoes into halves and toss into the mixture.
Peel the prawns - you can leave the tails. Carefully pierce them with the skewer. Lightly season the skewers with salt and pepper and barbecue as vigorously as your dare until they are golden brown.
Soak the skewers in water for a little while to prevent them burning on the barbecue.
Pour the tomato dressing over the prawn skewers and serve with white bread. Simple but glorious!