2 tbsp extra-virgin olive oil
300g large raw prawns, butterflied
2 tsp garlic oil
1 tsp chili flakes
zest and juice 1 lemon
2 tbsp flat-leaf parsley, chopped
Heat the olive oil in a large frying pan. Season the prawns and set aside.
Increase heat to high and add the prawns and chili.
Stir quickly and keep turning prawns in the pan.
After 1 min, pour in the lemon juice.
Toss until prawns are opaque – about 1 min more.
Sprinkle over garlic infused oil, lemon zest and parsley and serve with gluten free bread.
Recipe adapted from: Good Food