Sometimes simple is best. Be sure to melt the butter at the last minute so it sizzles when poured over the prawns, and follow it with a squeeze of lemon. I serve it with a glass of cold white wine.
FOR 2 TO 4 PEOPLE, depending on the coast
CONFIGURATION Direct cooking
PREPARATION TIME 5 minutes
COOKING TIME 5 minutes
vegetable oil, for cooking
12 peeled prawns
1 tablespoon of fennel seeds
50g of butter
1 teaspoon dried chili flakes, or to taste
1 tbsp lemon juice, plus wedges for serving
sea salt and freshly ground black pepper
- Prepare a barbecue for direct cooking over medium heat.
- Lightly oil the shrimp, salt and grill over direct heat for 1-2 minutes on each side, until completely pink. Transfer to a serving platter.
- Crush the fennel seeds lightly (either in a pestle and mortar or with something heavy), then mix them with the butter, chili flakes, lemon juice and a little salt and pepper in a small saucepan. Gently sizzle for a minute, then pour the butter over the hot shrimp.
- Serve immediately, with lemon wedges.
COOK INDOORS Preheat a cast iron skillet over high heat for at least 5 minutes and cook the shrimp for 1-2 minutes on each side, or until pink all over.