Gambas al Ajillo

200 g fresh prawns tails
1 tbsp. lemon juice
splash of olive oil
6 cloves garlic (minced)
1 small piece finger pepper (sliced)
salt and pepper

Season prawns with lemon juice, salt and pepper. Sauté garlic and finger pepper in olive oil. Add shrimps and cook until pale orange.

This recipe is the best with fresh prawns.

Remaining heads and shells are great for prawns stock, just cook them 30 minutes with onion, celery, garlic and carrots.

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