This is a Nigel Slater's recipe which I first saw in one of The Observer's Food Monthly supplements.
Serves 12 (or more depending on how many prawns you put out)
Large live prawns, shell on - 48-64
Garlic - 5 or 6 large cloves
Butter - 200 g approximately
Lemons - 4
Rinse the prawns and put them in a bowl. Peel and finely crush the garlic and then add it to the prawns with a slug of olive oil. Toss the prawns to cover them in seasoned oil.
Cook them under a preheated grill until their shells have turned a brilliant orange pink. Meanwhile, melt the butter in a small pan. Serve the hot prawns with the lemon, salt and the melted butter.
As in with my first recipe, Cat's Crumbs (Migas de Gato), this can be served as a snack, a starter, or a light meal, especially when you have a few friends around. And because you will get your hands mucky (all that tearing of shells and dipping in butter is as messy as it gets, isn't it?), try to have a good and long playlist ready. Remember, handling CDs with greasy hands is a no-no. Go for music that packs up a few punches. So, my suggestions for this week are: