Gordon: "Of Catalan origin, this simple tapas dish is now served all over Spain. Use very fresh prawns to ensure a sweet, succulent result. Eat them with your fingers and don't forget to provide a bowl for the empty prawn shells and individual bowls of lemon water for rinsing sticky fingers."
1. Either leave the prawns in their shells, or if you prefer, remove the heads, peel and devein, leaving the tails intact.
2. Heat the olive oil in a large frying pan. Add the garlic, dried chillies and a pinch each of salt and pepper. Fry over a medium-low heat for about a minute until the garlic begins to colour very slightly. Immediately tip the prawns into the pan, increase the heat and fry for about 1½ minutes on each side until bright red and opaque.
3. Arrange the prawns on a warm platter or individual plates, drizzle over the garlic-infused oil from the pan and sprinkle with a little chopped parsley. Serve immediately, with lemon wedges. Accompany with plenty of crusty bread.
© Gordon Ramsay
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