Spread enough of the salsa to evenly cover the bottom of a 16-by-10-by-2-inch baking dish. Season prawns with hot pepper mix and salt and place them, in a single layer, slightly overlapping, over the saltsa. Sprinkle with pepper-breadcrumb mixture. Drizzle with half of the olive oil and transfer to oven.
Roast until prawns become pinkish-white in color and breadcrumbs are golden brown. Remove from oven and drizzle with remaining olive oil; serve immediately.
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