Gambas a la plancha

Gambas a la plancha

Pintxo

By
From
Basque
Serves
4
Photographer
Laura Edwards

The first thing I tell people to do when eating prawns is to suck the head. They think I’m crazy at first, but they never regret doing it as this is without doubt the part with the most flavour. I like to describe a prawn as a cocktail of sea flavours: first eat the head then the tail; the tail will have a totally different flavour, it’s much sweeter.

Ingredients

Quantity Ingredient
fine sea salt, to scatter
16-20 prawns
olive oil, for brushing
extra-virgin olive oil, to drizzle
lemon wedges, to serve

Method

  1. Heat a barbecue, heavy-based pan or chargrill pan over a high heat and scatter with a good handful of sea salt. Brush the prawns with olive oil and cook for a minute or two, turning once, until they have just turned pinky.
  2. Serve with a drizzle of extra-virgin olive oil, lemon wedges and perhaps some crusty bread.
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