Gambas al pil pil
Gently heat 2oz butter and 1/2 cup extra virgin olive oil in a saucepan. Add lots of chopped garlic and a chopped dried chilli. When butter starts to bubble turn heat off. Infuse.
Take a kilo of the largest, freshest prawns you can find.
Butterfly, season, then griddle shell side down on a hot plancha. Place shell side down in a roasting pan. Get your grill nice and hot. Pour garlic, chilli oil and butter mix over prawns. Grill 2-3 mins. Add lots of chopped parsley. Serve with crusty baguette to mop up those lip smackingly, delicious juices.....