The secret of success with garlic prawns says Miguel, is to use the freshest possible prawns, extra virgin olive oil and to keep it simple.

They are best made in a small cast iron or clay dish (one per person). You can cook these on the cooktop in your kitchen or outdoors on your barbecue if it has one that's suitable.

Serves 1.

2–3 tbsp extra virgin olive oil (about 50ml)
4 large raw king prawns (shrimps), peeled and deveined (tails intact)
3 garlic cloves, finely chopped
½ bunch parsley, leaves finely chopped
lemon wedges and a slice of sourdough (or your favourite low GI) bread

Heat the oil in a small cast iron or clay dish. Add prawns and cook for about 3 minutes until just cooked (they turn orange when cooked through). Stir in the garlic and parsley.

Eat the prawns while still sizzling with a good squeeze of lemon juice. Dip the bread in the oil which has been beautifully infused with the flavours of prawns, garlic and parsley.