Thoroughly clean the prawns and open them in the back. Marinate for 10 minutes with the lemon juice, pink pepper, salt and pepper and wild fennel. Peel and cut the cucumber, season with olive oil and a pinch of salt. Take the shrimp to "pale" slightly for two minutes to steam. Arrange the shrimp over salad of cucumbers and season with gastronomic glasse of Balsamic Vinegar of Modena IGP PONTI. Garnish with 1 sprig of wild fennel.