In a well sized pan, preheat the olive oil for one minute.

Add the garlic and tomatoes and mix well. Leave to cook for 5 minutes.

Add the salt, black pepper, basil and coriander. Mix well and leave to cook for another 5 minutes for the flavors to mix.

Throw in the prawns/shrimps and mix well until all the shrimps pick up the herbs and you can see the dotted herbs on the shrimps. Cover the pan with the pan cover and leave the mix to cook for 3-5 as deemed necessary on slow fire so all the shrimps are pink, if the shrimps are not cooked, or until the shrimps are hot enough if they are already precooked.

Once the mixture is cooked, turn of the fire, add the lemon juice and mix well again.

Serve in a bowl with the baguette bread on the side, and alf sahtein.