Griddled Prawns with Garlic (Gambas al Ajillo)

Sweet and spicy prawns with fresh oregano are perfect for sharing.
  • 175ml olive oil
  • 5g fresh thyme leaves, chopped
  • 1 1/2 tbsp chilli pepper powder (preferably anco chilli pepper)
  • 10g garlic, coarsely chopped
  • 24 large prawns (about 250g), shelled and deveined
  • Salt and freshly ground black pepper
  • 3 cloves garlic, thinly sliced
  • Fresh oregano leaves, for garnish
  • Special equipment: wooden skewers soaked in water
1) Heat the griddle to medium. Whisk together 60 ml of the oil, 2/3 of the thyme, chili pepper powder and chopped garlic in a small bowl. Skewer the prawns and brush with marinade.

2) Place the remaining oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.

3) Increase the heat of the griddle to high. Remove the prawns from the marinade, season with salt and pepper and griddle until golden brown on each side, about 1 1/2 minutes per side. Remove from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.

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