Prep time 15 mins Cooking time 5 mins Serves 4 2 tbsp extra-virgin olive oil 2 garlic cloves, finely chopped 300g large prawns, butterflied and seasoned with salt and pepper 1 tsp chilli flakes 1 lemon, juice and zest of 2 tbsp flat-leaf parsley, chopped
1 Heat the oil in a large frying pan. Add the garlic and sauté over medium-low heat until it just starts to colour.
2 Increase the heat to high and add the prawns and chilli flakes. Sauté over high heat for about 2 minutes.
3 Add the lemon juice and sauté for another 3 minutes or until the prawns turn opaque.
4 Sprinkle with lemon zest and parsley and serve with crusty bread and salad.