Lime and Prawns

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Serves: 6

Ingredients:

4 limes
12 raw jumbo prawns, in their shells
3 tbsp olive oil
2 garlic cloves, finely chopped
splash of fino sherry
salt and pepper
4 tbsp chopped fresh flat-leaf parsley

Method:

Grate the rind and squeeze the juice from 2 of the limes. Cut the remaining 2 limes into wedges and set aside for later.

To prepare the prawns, remove the head and legs, leaving the shells and tails intact. Using a sharp knife, make a shallow slit along the back of each prawn, then pull out the dark vein and discard. Rinse the prawns under cold water and dry on kitchen paper.

Heat the olive oil in a large, heavy-based frying pan, then add the garlic and cook for 30 seconds. Add the prawns and cook for 5 minutes, stirring from time to time, or until they turn pink and start to curl. Mix in the lime rind and juice and a splash of sherry to moisten, then stir well together.

Transfer the cooked prawns to a serving dish, season with salt and pepper and sprinkle with the parsley. Serve piping hot, accompanied by the reserved lime wedges for squeezing over the prawns.

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