Griddled prawns

Ingredients

• 500 g whole raw prawns
• 2 tbsp olive oil
• 2 garlic cloves
• 1 tbsp chopped fresh parsley
• 1 lemon
• 1 tsp Xalte Original salt

Method

1. 1Take the prawns out of the fridge 10 minutes before cooking. Pat them very dry with kitchen paper and leave them whole, with heads and shells on.
2. 2Peel the garlic cloves and chop them very finely. Mix them in a small bowl with the oil and parsley.
3. 3Wash the lemon and cut it into wedges for serving.
4. 4Heat a griddle or a large heavy-based frying pan over a high heat for 2 to 3 minutes, with no oil. It is ready when you feel strong heat holding your hand about 10 cm above it.
5. 5Sprinkle 1/2 tsp of the Xalte Original salt over the hot griddle and lay the prawns on top in a single layer, without piling them up. If they do not all fit, cook them in two batches and split the salt and the garlic oil between the two.
6. 6Sprinkle the other 1/2 tsp of Xalte Original salt over the top and cook for 2 minutes without moving them, until the underside is pink.
7. 7Turn them with tongs and cook for 2 minutes more. They are done when the whole shell is pink and the flesh looks white and opaque, with no grey or see-through patches.
8. 8Spoon the garlic and parsley oil over the prawns and leave them for 30 seconds more, until you can smell the garlic. Move them to a serving dish and serve straight away with the lemon wedges.