12 jumbo head-on shrimp or prawns (16-18 count)
2 tablespoons EVOO, plus more for liberal drizzling
1 fresh bay leaf
Chicken stock, to cover
Sea salt and black pepper
Zest and juice of 1 lemon
1 teaspoon chile flakes
2 to 3 cloves garlic, grated or minced
12 large fresh sage leaves
12 slices thinly sliced prosciutto
1/4 cup dry vermouth
2 tablespoons butter
A hunk of crusty bread, for serving
1 bulb fennel, thinly sliced
2 cups arugula
Juice of 1 lemon
Sea salt and black pepper
Olive Oil, to coat
4 ounces Parmesan, shaved
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