Buttery garlicky prawns! The lemon rind and chilli made this recipe really stand out.
- 16 raw prawns, peeled and deveined, with tails left intact
- 1 lemon
- ½ cup olive oil
- 2 garlic cloves, thinly sliced
- 1 red chilli, thinly sliced
- Chargrilled crusty bread, to serve
Using a small sharp knife, shave off pieces of lemon rind then cut into thin strips.
Heat the oil, garlic, lemon rind and chilli in a frying pan over low heat for 5 minutes or until aromatic but not coloured.
Increase heat to medium, add the prawns and cook for 1-2 minutes each side or until they change colour. Place prawns in pots and spoon over oil, making sure you include the chilli and lemon rind. Serve with bread.