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RECIPE
FROM SPAIN:
 Gambas
al Ajo
An
excitingly hot tapa, with prawns, garlic and a touch of chilli.
Similar to gambas al pil-pil and a favourite in the local tapas
bars.
You
will need:
1.5
kilos fresh prawns
1 tip of dried chilli pepper
3 cloves garlic
1 teaspoon dried oregano
1 teaspoon chopped parsley
6 tablespoons olive oil
3 tablespoons sherry vinegar
Salt and pepper
Method
- Wash
and dry the prawns and peel leaving the tail ends on.
- Peel
and crush the garlic, chop up the tip of the chilli pepper as
finely as possible.
- Place
the garlic, chilli, parsley, oregano, oil and vinegar into a
dish and mix well.
- Add
the prawns and gently mix until the prawns are well covered.
Leave to marinade in the fridge for 20 minutes.
- Cook
the prawns in a hot griddle pan, under the grill or on a barbecue
for about two minutes each side.
- Serve
hot with fresh bread.
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