Ingredients:

  • 1 pound (450g) extra-colossal prawns/shrimp, peeled and deveined, tails left on (if desired)
  • 1/2 cup (120ml) extra virgin olive oil
  • 6-8 cloves garlic, thinly sliced
  • 1-2 dried red chilies, crumbled (or 1/2 teaspoon red pepper flakes)
  • 1/4 cup (15g) fresh parsley, chopped
  • 1 lemon, cut into wedges, for serving
  • Sea salt and freshly ground black pepper to taste
  • 1/4 cup (60ml) dry sherry or white wine (optional)

Instructions:

  1. Pat the prawns dry with paper towels. Season generously with salt and pepper.
  2. Heat the olive oil in the skillet over medium heat. Add the sliced garlic and chili flakes. Cook, stirring frequently, until the garlic is fragrant and lightly golden, being careful not to burn it.
  3. Increase the heat to medium-high. Add the prawns to the skillet in a single layer.
  4. Cook for 2-3 minutes per side, until the prawns are pink and opaque, and slightly curled.
  5. If using, pour in the sherry or white wine. Let it simmer for a minute, scraping up any browned bits from the bottom of the pan.
  6. Remove the skillet from the heat. Stir in the chopped parsley. Squeeze a lemon wedge over the prawns. Serve immediately in the skillet, with plenty of crusty bread for dipping.