- 2 pounds giant prawns, with heads and shells on
- 1/2 cup extra-virgin olive oil
- 2 teaspoons Spanish paprika
- 2 garlic cloves, crushed
- 1/2 lemon, sliced thinly
- Sea salt and freshly ground black pepper
Make a quick marinade for the prawns by combining them in a bowl with a healthy drizzle of olive oil, the paprika, crushed garlic, lemon slices, salt, and pepper. Toss the prawns so they are coated with all the good stuff and marinate for 5 minutes to 2 hours in the refrigerator.
Place a large skillet over medium-high heat and coat with a couple of tablespoons of olive oil. When the oil is hot, pull the prawns out of the marinade and toss them into the pan. Saute for 3 minutes on each side until the shells are red and charred.
Recipe courtesy of Tyler Florence
Recipe courtesy of Tom Pizzica