As a first step in preparing our Mexican salad, we peel the prawns and eliminate the intestine (the black part on the back).
In a pan (possibly non-stick), heat the extra virgin olive oil with the garlic, the chilli and, finally, add the white wine. Season with salt and let it boil for a few minutes, then add the prawns and let it simmer for about 4 minutes depending on the thickness of the prawns.
Drain the corn and wash it under running cold water; then let it drain again. Then cut the heart of the celery into cubes and, finally, coarsely chop the hard-boiled egg.
At this point we drain our now cold shrimp and leave the cooking juices aside. We mix all the ingredients in a salad bowl.
Let’s now prepare the sauce. Pour two tablespoons of cooking juices into a bowl, if necessary let them reduce over high heat, add the lemon juice, a little Tabasco and emulsify everything with the extra virgin olive oil.
Season the prawns with the sauce and sprinkle with chopped parsley. We serve everything.