When eating prawns, either with salad, or on paella, I much prefer cooking them from raw, rather than heating up cooked prawns.
One thing I do which I learnt after eating prawns in a restaurant (which I don’t remember which one) is to reverse “butterfly” the prawns. I find this makes them quicker to cook, adds flavour and they look more attractive on the dish.
I take my raw prawns and then holding them down on the chopping board, slice through the back of the prawns, but not all the way through. As with the squid I discussed earlier, let the knife do the work and try not to press down otherwise you will find you are merely cutting the prawns in half.
I call this reverse butterfly, as I think you usually butterfly prawns from the front.
In a hot pan I add some olive oil and then quick flash fry the prawns. They can then be seasoned and served, though I also use this method when adding prawns to my paella dishes.