1.Shell and devein prawns, leaving tails intact.
2.Combine prawns in medium bowl with ground fennel, vinegar, garlic and oil; toss gently. Season.
3.Make mustard dressing by combining oil, sugar and scallions in a screw top jar; shake well.
4.Cook prawns on heated grill plate (or grill or barbecue) about 4 minutes or until changed in colour and cooked through.
5.Meanwhile, divide lettuce leaves between serving plates; top with fennel and parsley.
6.Drizzle with dressing. Serve prawns on salad.
Use either red or green cos lettuce.Note