You can make the garlic prawns with shelled or shell on prawns. Either way, remember to devein them before cooking. Green or purple basil will both work well with this dish and flat leaf parsley may be used instead. If you don't have freshvlemon to serve with the prawns, then you can use a small amount of wine toward the end of cooking the prawns.
Course
Main Dish
Cuisine
British
Prep Time5minutes
Cook Time5minutes
Total Time10minutes
Servings1
AuthorFiona Maclean
Ingredients
Salad
2-3Vine Tomatoes
2-3Large Caperssliced
4-6Olives
pinchSea Salt
1/2cloveGarlic
2teaspoonsExtra Virgin Olive Oil
handful Basil
Garlic Prawns
6-8Green Prawns
1/2cloveGarlic
1teaspoonOlive Oil
1/4Lemon
Instructions
Salad
Skin the tomatoes by pouring boiling water over them and leaving them for about 2 minutes. The skins will slip off very easily.
Dice the tomatoes remove any woody core and if you want, remove the seeds
Crush the garlic and mix into the olive oil
Sprinkle the tomatoes with salt and and cover
Slice the capers, tear the basil leaves up and mix all the ingredients into the salad
Garlic Prawns
Heat the remaining olive oil in a small pan
Crush the remaining half garlic clove into the oil and cook gently for a minute or so
Add the prawns and cook until they are pink and opaque through
