Gamberoni con Agilo, Olio e Peperoncino

• 16 fresh giant prawns
• 100 ml olive oil
• juice of 1

Peel only the body off the prawns, leaving the heads intact (they are full of juice).

Heat the olive oil in a large frying pan until it just starts to sizzle. Add the prawns and, over a high heat, cook them on both sides until they change colour, head included. This should take about 3 minutes. Sprinkle with lemon juice, and add the garlic and chilli.

Serve the prawns on a porti