Recipe: Peri Peri Prawns

This is a delicious dish that is quick to prepare and messy to eat! Serve with wedges of lemon, crusty bread to mop up the juices and finger bowls and napkins! I had this for supper one day this week when I fancied something spicy and fast to prepare. It was great to lick all the yummy chilli oil from the shells - this is not for the fainthearted!

You can bulk out the meal with a salad or use this dish as part of a tapas spread.

Serves 2

Ingredients

12 large raw prawns, head and shells on.
2 – 3 cloves garlic, peeled and sliced
1 teaspoon of dried chilli flakes (adjust this amount if you like it milder, or indeed spicier)
2 tablespoons good olive oil and a little more for the marinade
Salt and pepper
Juice of ½ lemon

Optional – First prepare the prawns:

With a sharp knife or pair of scissors, cut down the back of the body from the base of the head to the tail to reveal the flesh and thin black vein. Pull out the vein. Snip off any long antennae or legs that might get in the way.

(You can leave out this step and just cook the prawns whole, I do this as I prefer to get rid of the black vein and also because it helps the marinade to penetrate the flesh)

1.) Put the prawns into a shallow bowl, add the garlic, chilli, salt and pepper and drizzle with olive oil.

2.) Mix well and set aside in the fridge for 10 mins to 1 hour depending on how long you have

3.)Remove the prawns from the marinade, shaking off and reserving the garlic and chilli

4.) Warm the 2 tablespoons of olive oil in a frying pan over a medium high heat

5.) Add the prawns to the oil, careful as it may splatter

6.) Cook for 2 minutes each side, until the shells turn pink

7.) Add the garlic and chilli marinade and the lemon juice, cook for a minute or so more, until they are pink all over and the flesh translucent.

8.) Serve with the juices poured over