Serves 2-4


12 king prawns

2 cloves of garlic

½ tsp sea salt

Olive oil

A small handful of parsley leaves

To make the dressing

Roughly pound the garlic and parsley leaves to a chunky paste in a mortar and pestle along with the rock salt. Add a good dash of olive oil and stir to emulsify.

To cook the prawns

Heat the barbeque or a lightly oiled non-stick frying pan until it’s very hot, then fry the prawns on either side for 2 minutes. Put onto a serving plate and drizzle over some ajillo dressing.

Note - When choosing fresh prawns make sure they don’t smell at all, that the shells are intact and hard to the touch and that the eyes are bulging, not sitting back in the head or falling out.