Prawns, good whichever way they come but this is one of my favourites. 
A great little dish to serve as a starter before a nice fat steak (!!) or, as in this case, as part of tapas selection to graze on.

Whilst the prawns are the key thing here, what I really love about this dish is mopping up the garlic and chilli juice in the bottom of the bowl with some good bread. This time out I had some sourdough so toasted it, rubbed it with some extra garlic (this dish isn't shy of the stuff) to serve on the side.

Step 1 - Prep

• Heat up a heavy bottomed pan
• Finely chop the garlic, chilli and parsley, keeping separate
• Peel some zest off a lemon, only on one half
• Slice up the lemon on the side where you haven't taken the zest
• Squeeze the juice out of the zested half a lemon
   

Step 2 - Cook

• Add a good splash of olive oil to the pan
• Put in the chilli and cook for 10 seconds
• Then add the garlic, stirring and cooking for 10 seconds more
• 4 turns each of the salt and pepper mills
• Now add the prawns, cooking until they just start to turn pink
• Just as they are ready, add the lemon juice and parsley and give a good shake or stir of the pan, giving the prawns a thorough coating

Step 3 - Serve

• Pour the prawns, juice and all the bits into a bowl or several smaller ones
• Add the lemon zest to the top of the dish for an extra citrus hit

Prawns with chilli, garlic and lemon

Serves 2

• 1 red chilli
• 4 cloves of garlic
• 1 handful of flatleaf parsley
• 1 lemon
• Olive oil
• Salt and pepper
• 225g prawns (Ready peeled frozen prawns work fine out the freezer)