- 2 tbsp extra-virgin olive oil
- 300g large raw prawn, butterflied
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- 2 garlic cloves, thinly sliced or chopped
- 1 tsp chilli flakes
- zest and juice 1 lemon
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- 2 tbsp flat-leaf parsley, chopped
Heat the olive oil in a large frying pan. Season the prawns and set aside. Cook the garlic over medium-low heat until it just starts to colour. Increase heat to high and add the prawns and chilli. Stir quickly and keep turning prawns in the pan.
After 1 min, pour in the lemon juice. Toss until prawns are opaque – about 1 min more. Sprinkle over lemon zest and parsley and serve with crusty bread.