Peel, wash and dry the shallots. Cut into small pieces with a sharp knife. Remove the shells from the prawns. Rinse and dry both the shells and the prawns with paper towels (removing the black thread from the prawns). Melt the butter in a pan (or use 7/8 tablespoons of olive oil), sear the prawn shells for 3 minutes, stirring constantly, then deglaze with vermouth and allow to evaporate for 2 minutes. Remove the shells from the pan with a slotted spoon, draining well to ensure that enough sauce remains to dress the DESTEFANO SALMON RAVIOLI.
Add the shallots, sauté for 3 minutes over low heat, stirring occasionally, add 1/2 cup of water and allow it to evaporate completely (5 minutes), then add the prawns (cut into 3 pieces) and sauté for 3 minutes over high heat. Add salt and pepper.