Ingredients:

  • 1 pound (450g) extra-colossal shrimp/prawns, peeled and deveined
  • 6 cloves garlic, thinly sliced
  • ½ cup (120ml) extra virgin olive oil
  • 1 teaspoon red pepper flakes
  • ¼ cup (60ml) dry sherry or dry white wine (optional)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper to taste
  • Crusty bread for serving

Instructions:

  1. Pat the prawns dry with paper towels. Season generously with salt and pepper.
  2. In the skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes. Sauté until the garlic is fragrant and lightly golden, being careful not to burn it.
  3. Add the prawns to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque and cooked through.
  4. If using, pour in the sherry or white wine and let it simmer for a minute, scraping up any browned bits from the bottom of the pan.
  5. Stir in the parsley and lemon juice. Taste and adjust seasoning as needed. Serve immediately with plenty of crusty bread for soaking up the delicious garlic-infused oil.