1.Peel and devein cooked king prawns, leaving tails intact.
2.Cut smoked salmon into 1.5cm strips. Wrap a strip of smoked salmon firmly around each prawn. Place salmon wrapped prawns in a large shallow dish. Rinse capers to remove salt then chop them finely.
3.Make marinade by whisking together lemon juice, olive oil, chopped capers and pepper. Pour the lemon marinade over prawns in dish, cover and refrigerate for at least 1 hour. Remove prawns from marinade to serve.
4.Serve prawns as an appetiser or entrée.