500g medium prawns, peeled and deveined (any size prawn is good as long as it's not the little cocktail ones out of the tins)
4 whole garlic cloves plus 1 teasp minced garlic
2 tablsp lime juice
2 tablsp butter
½ teasp ground paprika
½ teasp crushed piquin chillies
1 tablsp sea salt
2 tablsp dry sherry
3 tablsp olive oil, virgin
How to make it
In a medium bowl, stir the salt into 1 cup of water until it has dissolved. Add the prawns and soak them for 5 minutes, then drain and pat them dry.
Heat the oil in a heavy frying pan over moderately high heat with the whole garlic until hot but not smoking. Add the prawns and cook for a few seconds to seal in the flavor and then remove.
Pour out all of the oil and discard the garlic. Return the prawns to the frying pan and reheat over medium-high heat. Pour the lime juice over the prawn and add the butter, minced garlic, paprika, piquins, and sherry.
Simmer until the prawns have turned pink, which will only take a couple of minutes.
Take care to not overcook them as it ruins both the flavour and the texture of the prawns.
Serve with your favourite white wine or rose, chilled, and watch a sunset with some friends.