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.