Ingredients

20 prawns

1 chilli peppers

100 mls. olive oil

1 T. bread crumbs

2 cloves of garlic

half a lemon

salt

Clean the prawns. Remove the heads, carefully peel away the shell, leaving the tails intact. De-vein, dry and set aside. Heat the oil to smoking. Lower the heat slightly and place one halved garlic clove and the chili pepper in the oil. Sauté until the garlic is golden. Mince the rest of the garlic and set aside. Remove and discard the garlic along with the chilli pepper. Drop in the prawns and the bread crumbs and toss with a spoon for a minute or two. Add the minced garlic, squeeze over the lemon, stir well, lid and remove from heat. Allow to set for a minute or two before serving. Prawns should be just tender, slightly crunchy. If cooked too long, they will be tough and difficult to digest. Spoon into warmed tapas dishes and serve immediately.

source epicureantable