Spanish Tiger Prawns (Shrimps)

1. 1

   Mix a count the olive oil and sherry in a shallow dish. Add garlic, chillies, salt and pepper. Squeeze lemon into mixture.

2. 2

   Remove shells from prawns. Squeeze the heads into the mixture, place the prawns and heads into the mixture and discard the remaining shells. The squeezing of the heads is a very important step and should not be forgotten, however squeemish!

3. 3

   Ensure the prawns are mostly covered by the mixture. If not, add more sherry and olive oi in equal measures.

4. 4

   Cover and leave to marinade at cool room temperature for as long as possible, preferably 3 hours. If less time is available, add more garlic and chillies. Mix occasionally to cover the prawns.

5. 5

   Remove prawns from mixture, leaving heads in the sauce, and place to one side.

6. 6

   Heat the marinade over a high heat until bubbling and the heads have turned pink.

7. 7

   Return the raw prawns to the pan and stir until just cooked.

8. 8

   Remove some heads from the pan if desired, although a few make an attractive addition, and the Spanish traditionally suck any remaining juice from them.

9. 9

   Serve in the pan in the centre of the table with lots of crust bread for dipping.

* Per serving · 4 servings · Values may vary.

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