Gambas Pil-pil - Sizzling Prawns in Olive Oil & Garlic

 Introduction

This is the quintessential chiringuito (beach bar) tapa or starter. The sun is beating down, the Mediterranean is glistening outside and a terracotta dish of sizzling hot prawns is brought to your table, smelling divine and tasting even better! Its easy to make and is a good dinner party starter.

Method

First peal and de-vein the prawns or shrimps, leaving the tail and toss them in salt in a large bowl. Cover the bowl and put in the fridge for about 30 minutes. Then heat the oil and butter together in a large heatproof dish (for cooking and serving), over a medium heat. When foaming (but making sure the oils do not colour) add the garlic and chili and stir, cooking for 1 minute until golden brown. Then add the shrimps or prawns and cook for about 3 minutes, or until they turn pink. Sprinkle with a little paprika and serve in the dish with chunks of fresh bread for dipping.

To serve in individual portions, use the flame proof, terracotta dishes and cook each one at a time. Remember it will all cook a little quicker in smaller quantities.