1. Mix a count the olive oil and sherry in a shallow dish. Add garlic, chillies, salt and pepper. Squeeze lemon into mixture. 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. Ensure the prawns are mostly covered by the mixture. If not, add more sherry and olive oi in equal measures. 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. Remove prawns from mixture, leaving heads in the sauce, and place to one side. 6. Heat the marinade over a high heat until bubbling and the heads have turned pink. 7. Return the raw prawns to the pan and stir until just cooked. 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. Serve in the pan in the centre of the table with lots of crust bread for dipping. ---------------------------------------------------------------------------
Nutrition
Ingredients
