Clean prawns and marinade in olive oil with lavender and chervil. Saute shallots in butter until limp. Add the nectarines, lime juice and Tequila and bring to simmer. Reduce until nearly dry.

Add the cream and reduce by half until the sauce becomes the desired consistency. Whisk in the cumin. Reserve in a warm water bath until needed. Remove excess oil from prawns with fingers. Grill on skewers and serve with sauce ladled over. Decorate with snow peas, cut ribbon edge and blanched vegetable concasse.

Yield: 4 servings