As a devotee of the small, sweet and winningly cheap cold-water prawn, I don’t often find myself at the court of the king variety, but as a way to conjure happy memories of holidays past, sunny terraces and cool tapas bars, this particular dish is hard to beat. Served sizzling hot and drenched in red, garlicky oil, it’s deliciously messy stuff, and best paired with bread and an icy drink.Prep 5 min
Cook 15 min
Serves 4 as a tapa, 2 as a starter8 sustainably sourced raw shell-on king prawns
Salt and black pepper
4 garlic cloves
