Prawns with toasted garlic: camerones de ajo

  • 240ml extra-virgin olive oil
  • 10 cloves garlic, peeled and thinly sliced
  • 680g peeled and de-veined prawns, tail off, split down middle
  • Salt and freshly ground black pepper
  • 1 lemon
  • 1/4 bunch flat-leaf parsley, leaves chopped
1) Heat a terracotta pot or a similar oval pan over a medium heat. Add the olive oil and toss in the sliced garlic. Bring to a bare simmer and keep on the lowest heat possible so the garlic toasts to a golden brown, about 15 minutes.

2) Season the prawns with salt and freshly ground black pepper. Add to the pot and remove from the heat. Allow to cook until the prawns are pink and tender.

3) Finish by squeezing the juice of a whole lemon over the prawns and sprinkling with the chopped parsley. Use a slotted spoon to fish out the prawns and serve on a platter topped with toasted golden garlic shavings and parsley.

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