Heat some oil in a large skillet over medium-high heat. Cook for 3-4 minutes, or until the prawns turn pink and opaque. Set aside after removing from the heat.
In a large bowl, combine the romaine lettuce, cherry tomatoes, Parmesan cheese, and croutons.
In a separate small bowl, whisk together the mayonnaise, lemon juice, parsley, basil, garlic, salt, and pepper until well combined.
Toss the salad gently to evenly distribute the dressing over all of the ingredients.
Place the salad on four bowls or plates.
Top each serving with the cooked prawns.
Serve immediately and enjoy!