Statistics say that the Spanish eat an astonishing
Make a shallow cut with a very sharp small knife along the length of each prawn back. Remove and discard the dark vein, leaving on the head, tail and shell.
Put the prawns in a bowl and drizzle over the olive oil, ajo y perejil and then sprinkle with sea salt. Preheat a barbecue grill or cast-iron grill to high.
Cook the prawns on the barbecue for 2 minutes. Season by squeezing two lemon halves over the prawns, then turn them and cook for a further 2 minutes. Quickly squeeze the remaining lemon halves over the prawns and serve immediately with the lemon wedges.
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