Spanish-style garlic prawns

Name: Spanish-style garlic prawns
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 ciabattas, halved through the middle and cut into 3cm slices; 150 ml extra virgin olive oil; 6 clove/s garlic, finely chopped; 500 g Waitrose Raw Peeled Prawns; 1 tsp chilli flakes; 25 g pack flat leaf parsley, finely chopped; 2 tbsp sherry vinegar

A simple yet special starter that can be fired quickly over the hottest coals, leaving you time and space on the grill to cook the rest of your feast.

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Serves4
CourseStarter
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

½ x 2 ciabattas, halved through the middle and cut into 3cm slices
150ml extra virgin olive oil
6 clove/s garlic, finely chopped
500g Waitrose Raw Peeled Prawns
1 tsp chilli flakes
½ x 25g pack flat leaf parsley, finely chopped
2 tbsp sherry vinegar

Method

Prepare your barbecue for direct cooking. Toast the ciabatta slices over the medium-hot part of the barbecue until lightly charred and toasted (about 30 seconds on each side).
Put the oil in a small-medium, deep metal roasting tin and put in the centre of the barbecue. Cover with the lid, keeping any vents open, and allow to heat up for 1-2 minutes until smoking hot.
Add the garlic and fry until golden brown (2-3 minutes). Holding the tin with tongs, stir in the prawns and move to the hottest part of the grill. Cover the barbecue again and cook for 3 minutes. Uncover and stir again, cooking over the hot coals until all the prawns are thoroughly cooked, opaque and pink throughout (1-2 minutes more). Remove the tin, season and stir through the chilli flakes, parsley and sherry vinegar. Serve straight from the roasting tin with the toasted bread for dipping.