I have fond memories of getting oily-fingered eating gambas a la plancha in Spanish beach bars. This is a variation on that theme, a tasty light lunch or starter, best eaten with a hunk of crusty bread. It only takes about 20 minutes to cook.
Serves 2
300g raw king prawns
2 cloves garlic
Large pinch of chilli flakes
2tbsp dry sherry
Olive oil
Small handful of parsley, chopped
Peel the prawns and butterfly them – slit them down the back lengthways, careful not to go all the way through, remove the vein.
Heat the oven to 220C/fan 200C/ gas 7.
Mix up the prawns, garlic, sherry and 2tbsp of olive oil, and divide between 2 ovenproof dishes.
Cook in the oven for 6-8 minutes until pink and sizzling.
Caramba! Sprinkle with chopped parsIey and dive in. I like to eat this dish with my fingers and mop up the juices with my bread. How about you?
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