Spanish-style garlic prawns

A simple yet special starter that can be fired quickly over the hottest coals, leaving you time and space on the grill to cook the rest of your feast.

Ingreadient

• ½ x 2 ciabattas, halved through the middle and cut into 3cm slices
• 150ml extra virgin olive oil
• 6 clove/s garlic, finely chopped
• 500g Waitrose Raw Peeled Prawns
• 1 tsp chilli flakes
• ½ x 25g pack flat leaf parsley, finely chopped
• 2 tbsp sherry vinegar

Step by step

1. Prepare your barbecue for direct cooking. Toast the ciabatta slices over the medium-hot part of the barbecue until lightly charred and toasted (about 30 seconds on each side).
2. Put the oil in a small-medium, deep metal roasting tin and put in the centre of the barbecue. Cover with the lid, keeping any vents open, and allow to heat up for 1-2 minutes until smoking hot.
3. Add the garlic and fry until golden brown (2-3 minutes). Holding the tin with tongs, stir in the prawns and move to the hottest part of the grill. Cover the barbecue again and cook for 3 minutes. Uncover and stir again, cooking over the hot coals until all the prawns are thoroughly cooked, opaque and pink throughout (1-2 minutes more). Remove the tin, season and stir through the chilli flakes, parsley and sherry vinegar. Serve straight from the roasting tin with the toasted bread for dipping.